Ingredients
Scale
Before you begin, gather the following ingredients, and remember, cooking is an art, so feel free to make substitutions as needed:
- 1.5 pounds of sirloin steak, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- Wooden or metal skewers
For substitutions, you can use chicken or tofu instead of steak for a lighter version. If fresh rosemary isn’t available, dried rosemary works just as well, though use it sparingly as it’s more potent.
Instructions
Let’s bring these kebabs to life with a few simple steps:
- In a large bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Stir until well combined.
- Add the cubed steak to the marinade, ensuring each piece is thoroughly coated. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours for a deeper flavor.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
- Thread the marinated steak cubes onto the skewers, alternating with pieces of red bell pepper and onion.
- Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally until the steak is cooked to your desired level of doneness. I find that 8 minutes gives a perfect medium-rare finish, just as my grandmother liked it.
- Remove from the grill and let rest for a few minutes before serving.
From my experience, don’t rush the marinating process. The longer you allow the steak to soak in those flavors, the more succulent the kebabs will be.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International