Rosemary & Garlic Steak Kebabs That Hit Different When You Cook For Yourself

I’ve been thinking about how much I miss the smell of a backyard grill, but honestly, most nights I end up improvising. These kebabs took a weird turn last week—forgot to buy skewers, so I just laid the steak on the grill in strips, and oh. My. God. It smelled like a fresh herbal punch with a hint of char from the grill. The garlic was sharp and almost smoky; the rosemary had this surprisingly subtle piney aroma against the heat. It’s not fancy, but that crisp edge on each strip? That’s where I wanted to be. All the flavors come together really quick. It’s the kind of thing I crave when I need something cozy but not overthought. I mean, honestly, sometimes the best meals are the ones you throw together when everything else feels a little too much. These kebabs kinda remind me of that—simple, messy, good.

Grilled Steak Kebabs Laying in Strips

This dish features strips of seasoned steak cooked directly on the grill to create a charred, crispy exterior with a smoky aroma. The steak is marinated with garlic and herbs, then grilled until browned and slightly charred, resulting in a tender yet crisp final texture with visible grill marks.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Grill

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 lb sirloin steak cut into strips
• 3 cloves garlic minced
• 2 sprigs fresh rosemary chopped
• 2 tbsp olive oil for marinade
• to taste salt and pepper for seasoning

Equipment

• Grill or barbecue
• Tongs
• Cutting board
• Sharp Knife
• Mixing bowl

Method

 

1. Prep the steak by cutting it into thin strips approximately 1-inch wide using a sharp knife on a cutting board. Set aside.
   1 lb sirloin steak
2. Combine minced garlic, chopped rosemary, olive oil, salt, and pepper in a mixing bowl. Stir to create a marinade.
   3 cloves garlic, 2 sprigs fresh rosemary, 2 tbsp olive oil, to taste salt and pepper
3. Add the steak strips to the marinade, tossing to coat evenly. Cover and let marinate at room temperature for 10 minutes until fragrant.
   1 lb sirloin steak, 3 cloves garlic, 2 sprigs fresh rosemary, 2 tbsp olive oil, to taste salt and pepper
4. Preheat the grill to medium-high heat and clean the grates with a wire brush. Arrange the steak strips directly on the hot grill in a single layer, making sure they are spread out for even cooking.
5. Grill the steak strips for 2-3 minutes on each side, watching for a deep golden brown color and slight charring at the edges. Use tongs to turn the strips, ensuring an even cook.
6. Remove the steak strips from the grill once they reach your desired level of doneness and have visible grill marks and crispy edges. Arrange on a serving plate and serve immediately.

And yeah, I know, just steak on a stick isn’t revolutionary. But toss in some olive oil, a good pinch of salt, and a handful of rosemary, and suddenly it’s all I want to cook. I’m not about perfection—more about what smells and tastes right when you’re just winging it. Not sorry if I stay up late thinking about what I’ll throw on the grill tomorrow.