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Steak Kabobs

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Enjoy delicious grilled steak kabobs marinated in extra virgin olive oil, balsamic vinegar, garlic, and fresh rosemary. The steak is cut into 2-inch pieces, threaded onto skewers, and grilled for a quick, flavorful main course that serves six.

Why you’ll love this recipe

Simple marinade with pantry-friendly ingredients (olive oil, balsamic, garlic, rosemary).
Flexible marinating time: at least 1 hour and up to 8 hours in the refrigerator.
Quick grilling: about 3–4 minutes per side.
Made for easy outdoor cooking and serving on skewers.
Includes a step-by-step video demonstration.

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Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method Video

Ingredients

2 lbs. boneless ribeye steak cut into 2-inch pieces (907.2 g)
6 cloves of garlic peeled and smashed
2, 6- inch branches of fresh rosemary
¼ C extra virgin olive oil (60 mL)
2-3 T balsamic vinegar (30–45 mL)
Kosher salt
Ground black pepper
5-6 metal skewers if using wood skewers, so them for at least 30 minutes prior to putting them on the grill to prevent them from burning.

Equipment

Grill
9 x 13 casserole dish
metal or wood skewers

Method

In a 9 x 13 casserole dish, add your olive oil, balsamic vinegar, garlic and rosemary. Now, add your steak and give it all a mix so the steak is evenly coated. Cover with saran wrap and place in the refrigerator for at least one hour and up to eight hours.
Take the steak out of the refrigerator one hour before you want to cook. It’s best if the steak comes to room temperature so it will cook evenly. Place them on your skewers.
Heat your grill to medium high. Oil the grill. I like to season my grill with avocado oil. You could also use a cooking spray (just be careful of flareups).
Place the skewers on the grill and cook for 3-4 minutes per side. When done, take the skewers off the grill and let them rest for 5 minutes before serving. Enjoy!