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Rosemary Olive Steak Kabobs

Rosemary Olive Steak Kabobs

What's a summer cookout without steak kabobs?! Olives, steak, and rosemary are a match made in heaven. Tender grilled sirloin…juicy olives…What more could you want?!

Photography Credit:Erin Alderson

Summer is the perfect time to fire up the grill for easy weeknight dinners or for weekend cook-outs with friends.

These Rosemary Olive Steak Skewers are a MUST! With a few simple ingredients, you can have a main course that everyone will enjoy.

Video! How to Make Rosemary Olive Skewers

Steak & Olives: The Perfect Pairing

The slightly salty and mild flavor from the olives is an ideal pairing for the rich steak, while the rosemary adds a fresh, herby flavor that brings it all together. These skewers make a fun alternative to classic Beef Kebabs.

One quick note, if you find yourself making skewers often, pick up a set of stainless steel skewers. There’s no need pre-soak them as you do bamboo, and you can use them again and again throughout the summer.

From the editors of Our Site

The Best Steak for Kabobs

Go for sirloin steak for these kabobs. It grills quickly and has a rich flavor that pairs well with the olives. This said, any steak will work for this recipe, even pre-cut steak labeled "stir fry beef."

The Best Olives for Kabobs

A mix of black and green olives makes a colorful and flavorful skewer! Scour the olive bar at the grocery store and pick pre-pitted olives that are all roughly the same size. If you're going with canned olives, Lindsay and Pearls are both good brands.

What's in the Marinade?

Keep it simple with the marinade for these skewers. You just need:

  • Olive oil
  • Lemon juice
  • Minced fresh rosemary
  • Salt
  • Pepper

Marinate for at least 30 minutes, or up to several hours, before assembling the skewers and grilling.

What to Serve with Steak Kabobs

Putting together a whole backyard feast?! Serve your steak kabobs with any of these on the side:

  • Caprese Pasta Salad
  • Broccoli Salad
  • Classic Potato Salad
  • Macaroni Salad
  • Napa Cabbage Picnic Salad

What to Do with Leftover Steak Kebabs

Store any leftover skewers in the fridge for up to 5 days. They're great served cold for an easy lunch salad. You could also cut the steak, olives, and vegetables into smaller pieces and use them as a pizza topping or a pasta sauce!

More Kabobs and Skewers to Try

  • Grilled Tuna Kebabs
  • Chicken and Pineapple Kabobs
  • Grilled Skirt Steak Skewers
  • Grilled Garlic Shrimp Skewers
  • Grilled Lemon Chicken Skewers with Tzatziki Sauce

Updated July 6, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Rosemary Olive Steak Kabobs Recipe

Ingredients

  • 1 pound sirloin steak, cut into thin 2-inch strips (or use beef labeled "stir-fry beef")
  • 1 1/2 cups mixed black and green pitted olives
  • 1/3 large red onion, cut into pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Flat-leaf parsley, for serving

Method

1 Marinate the meat:​ Combine the steak strips, olives, onion pieces, olive oil, lemon juice, rosemary, salt, and pepper into a bowl. Stir to combine everything. Place in the refrigerator to marinate for 30 minutes. If using wood skewers, place in water at this time.

2 Assemble the skewers:​ When ready to grill, thread pieces of beef, onion, and olives onto the skewers. For longer pieces of beef, make an "S" shape as you thread onto the skewers.

3 Heat the grill: Heat a gas or charcoal grill to high heat, about 500°F or until you can hold your hand above the grate for 1 to 2 seconds.

4 Grill the steak skewers:​ When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the hot grill and cook, turning once or twice, until charred and the steak is cooked to your preferred level of doneness, about 6 minutes total for medium-rare or up to 10 minutes for well-done.

5 Serve​: Remove from the grill and place on a clean serving platter. Sprinkle with fresh parsley and serve.

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Grilled Steak Skewers with Balsamic Herb Marinade

Fire up your grill, it’s time to make delicious Grilled Steak Skewers! In this recipe, sirloin steak is tossed in a flavorful balsamic herb marinade, skewered with baby potatoes & grilled to perfection, creating one epic “meat and potatoes” meal!

A skewer, also known as a kabob, is a dish in which pieces of meat, fish or vegetables are grilled roasted on a skewer or spit. In this recipe we’re taking a classic American dish, meat and potatoes, and turning it into a delicious skewer!

These steak skewers are perfect for tossing on an outdoor or indoor grill anytime of the year. And the great thing about skewers is that you can make as many as you need, based on how many people you’re serving.

Hosting a summer BBQ? Triple the recipe and throw two dozen skewers on the grill. Making this recipe for an easy weeknight meal? Follow the recipe to make 8-10 hearty skewers, perfect for serving 4 people.


Rosemary Olive Steak Kabobs Recipe

1 Marinate the meat:​ Combine the steak strips, olives, onion pieces, olive oil, lemon juice, rosemary, salt, and pepper into a bowl. Stir to combine everything. Place in the refrigerator to marinate for 30 minutes. If using wood skewers, place in water at this time.

2 Assemble the skewers:​ When ready to grill, thread pieces of beef, onion, and olives onto the skewers. For longer pieces of beef, make an “S” shape as you thread onto the skewers.

3 Heat the grill: Heat a gas or charcoal grill to high heat, about 500°F or until you can hold your hand above the grate for 1 to 2 seconds.

4 Grill the steak skewers:​ When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the hot grill and cook, turning once or twice, until charred and the steak is cooked to your preferred level of doneness, about 6 minutes total for medium-rare or up to 10 minutes for well-done.

5 Serve​: Remove from the grill and place on a clean serving platter. Sprinkle with fresh parsley and serve.

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Honey Rosemary Steak Kabobs

The fruit I could understand–we pretty much ALWAYS have fruit for her birthday parties, but STEAK? and FISH? and PUMPKIN? I couldn’t imagine serving her friends steak (do they even LIKE steak?), so I thought (and my girl agreed) that kabobs would probably work better than large hunks of meat. I was totally in my element on Saturday when we finished up the house cleaning (whew! finally!) and I had the opportunity to COOK again. I can’t tell you the joy and relief that was in my heart as I mixed up the marinade for these kabobs.

My girl decided against the fish, in the end, because she wasn’t sure if her friends would like fish, and for the pumpkin we agreed these little pumpkin dinner rolls would be good. We got streamers of all different colors and LED balloons … she decorated and I cooked. She helped me put the “stems” in the pumpkin rolls. We went to the grocery store three times to gather things we’d forgotten. Her dad brought the cake. And somehow we both managed to get showered and ready before the first guest arrived.

The steak kabobs went over very well. I loved their conversation they had as they sat down to eat: “I’ve never had kabobs before!” … “Who wants my red pepper?” … “I’ll take it!” … “Do you like mushrooms?” … “Hmm, this onion is a little too strong” … but they all ate the steak, which made me quite happy. And some of them even asked for more veggies, so it was a good thing I’d made the remaining veggies into veggie kabobs.


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Rosemary Olive Steak Kabobs Recipe

1 Marinate the meat:​ Combine the steak strips, olives, onion pieces, olive oil, lemon juice, rosemary, salt, and pepper into a bowl. Stir to combine everything. Place in the refrigerator to marinate for 30 minutes. If using wood skewers, place in water at this time.

2 Assemble the skewers:​ When ready to grill, thread pieces of beef, onion, and olives onto the skewers. For longer pieces of beef, make an “S” shape as you thread onto the skewers.

3 Heat the grill: Heat a gas or charcoal grill to high heat, about 500°F or until you can hold your hand above the grate for 1 to 2 seconds.

4 Grill the steak skewers:​ When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the hot grill and cook, turning once or twice, until charred and the steak is cooked to your preferred level of doneness, about 6 minutes total for medium-rare or up to 10 minutes for well-done.

5 Serve​: Remove from the grill and place on a clean serving platter. Sprinkle with fresh parsley and serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Steak Kabobs

I have my own special steak marinade that I share a lot with others. I’ve also seen other marinades online and on food shows but nothing is as savory as this recipe, if it’s done right. Imagine the aroma of good balsamic vinegar, olive oil and red wine (or white wine). There is some serious aroma! Now add more aromatics such as thyme, rosemary, onions, a bunch of garlic, pepper, Lowry’s salt and you’ve just kicked up steak another notch. When you bite into each piece of meat the flavors just pop in your mouth and if you get the right cut of meat and tenderize it, the cut will just melt in your mouth, ok, not literally, but it’s tender – trust me. The flavors combine into a unique savory piece of meat that’s wonderful to dig into and a sure hit at any BBQ party. I’ll challenge Bobby Flay to a steak-kabob “Throwdown” with this recipe any day…

Meat Ingredients:
2lbs of Top Sirloin, Cut up

Steak Seasoning:
Lowry Salt
Garlic Powder
Black Pepper

Marinade Ingredients:
½ Cup Olive Oil
1 ½ Cup Red Wine
¾ Cup Balsamic Vinegar
1 Large Head Garlic, Minced
1 Large Onion, Chopped
1 ½ Tbls Thyme
1 ½ Tablespoon Oregano
2 Tbls Rosemary
1 ½ Tbls Basil
1 ½ Tsp Lowry Salt
1 ½ Tsp Black Pepper
1 ½ Tsp Garlic Powder

1 Large Onion, Quartered (for skewering)

Directions:
Cut up the steaks into bite size cubes or rectangles, good for skewering. Season the steak with the Lowry’s Salt, Garlic Powder, and Black Pepper – well. Be very liberal with the seasoning.

Creating the marinade is mostly by smell, but the ingredients and weights I have provided is a great start. Combine all of the marinade ingredients together in a mixing bowl and mix well. The most important part of the marinade is to smell it first and add whatever else you like, and trust me, it should smell awesome. You know those really fancy bread dipping oils that have olive oil, balsami, and other herbs and how good that smells? This should be similar.

Place the steak in a large plastic zip-lock bag or marinade container and poor the marinade over the steak. Make sure both sides of the steak are equally happy! For best results, marinate for no more than 48 hours (or else the meat will absorb too much of the marinade and get tough!), for good/great results, marinate for 24 hours.

Skewer the chicken starting with chicken, then onion, chicken, onion, etc., ending with chicken. If you’re using wood skewers, remember to soak them in water for 1-2+ hours so they don’t burn on you.

Start the grill on high heat, and clean the grates and then brush with vegetable oil to prevent the meat from sticking to the grates, and for great grill marks. Continue cooking the steak to your preference on low heat. Yes, this will take longer but will lock in the flavors and make the meat more tender. I find that “medium” is perfect for this dish!

For even better results, save some of the marinade and baste the steak occasionally while cooking! Cook it slow! But start on high heat to sear in the flavor!


Recipe Summary

  • ½ cup teriyaki sauce
  • ½ cup honey
  • ½ teaspoon garlic powder
  • ½ pinch ground ginger
  • 2 red bell peppers, cut into 2 inch pieces
  • 1 large sweet onion, peeled and cut into wedges
  • 1 ½ cups whole fresh mushrooms
  • 1 pound beef sirloin, cut into 1 inch cubes
  • 1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
  • skewers

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

Preheat grill for medium-high heat.

Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


Rosemary Steak Skewers with Balsamic Glaze

As soon as the weather gets nice, the grill cover came off and I was outside grilling up steaks! There is just something about food cooked on the grill that makes it that much better. I’m always trying out new grill recipes so we don’t get bored with the same old same old and recently I tried this awesome recipe for steak skewers with a balsamic glaze that may just be the best skewers I’ve ever made.

The secret is what the skewers are made out of. Instead of using metal or bamboo skewers, I stuck the steak and tomatoes right on a piece of rosemary. It was super easy, all I had to do was peel away all of the extra leaves on the rosemary, but it does require you to find rosemary that is long enough to be a skewer. I’m lucky because my grocery store has awesome fresh herb bundles for sale (not that stuff in little packages) but if you can’t find any I have a solution for you. You can use a wooden skewer for your meat and you can peel off some leaves from a smaller branch of rosemary and push it down into the meat next to the skewer. This way the rosemary branch doesn’t need to be long enough, or strong enough, to hold your meat but you still get the flavor.

The key to a good steak kabob is using the right meat. You don’t want it to be too tough or chewy. I chose a piece of sirloin and I marinated it in a balsamic glaze for about an hour. That helped tenderize the meat and it added a lot of flavor to the skewers. When the meat was ready I put it on the rosemary skewers, alternating it with some heirloom cherry tomatoes. The skewers only take about 10-15 minutes to cook. I gave each side 3-4 minutes before turning the steak. I like my beef medium but adjust the time to get whatever temp you like your meat cooked to.

The flavor of the rosemary really came through and it was so good mixed with the tangy sweetness of the balsamic glaze. The tomatoes were perfectly cooked and I loved the taste of the beef and tomato together. I’m already thinking of a recipe using the rosemary skewers and pork. Stay tuned!


Recipe Summary

  • 2 pounds boneless beef top sirloin steak, about 1-inch thick
  • ½ cup Kikkoman Teriyaki Marinade & Sauce
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 zucchini, cut into 1/2-inch-thick rounds
  • 1 red bell pepper, cut into 1-inch squares
  • ½ red onion, chunked
  • Metal or bamboo skewers*

Cut beef into 1-inch cubes.

Combine teriyaki sauce, mustard and rosemary pour over beef and vegetables in large plastic food storage bag. Press air out of bag close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.

Skewer beef and vegetables alternately onto bamboo skewers.

Grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.


The longer you marinate your steak for the more flavor this recipe will have, but you can have a really excellent meal with just 30 minutes in the marinade. Remove the rosemary leaves from the stems by running your fingers down the stem from the tip to the base, leaving the stem clean. Then finely chop the rosemary by rocking your blade across the board. the smaller the better! Whisk the 1/2 cup soy sauce, 1/2 cup olive oil, 1/4 cup honey, 4-6 pressed or minced garlic cloves and the fresh rosemary in a large bowl that will be able to fit your steak cubes and can sit covered. You can also use a large gallon bag and work the marinade into your meat with your hands.

Slice the sirloins into even cubes (approximately 2 inches). Try to keep your cubes as even as possible so they cook at a similar rate. Add the steak cubes to the marinade and let sit for at least 30 minutes. If you want to marinade the meat longer place the meat in the fridge and pull it out of the fridge 30 minutes prior to when you would like to start cooking.