Rosemary Steak Kabobs with Vegetables

| February 14, 2013

From our Valentine's Day Menu

Rosemary Steak Kabobs with Vegetables


Ingredients:Steak Kabobs Preparation


  • 1 1/2 pound sirloin steak (or filet mignon), trimmed and cut into 1- inch cubes
  • 2 tablespoons olive oil
  • 1/2 tablespoon fresh rosemary with stems removed – double if you are using regular skewers
  • 1 ½ teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 2 cloves of fresh garlic, minced
  • 1/4 teaspoon freshly cracked black pepper
  • 8 cherry tomatoes or 8 large pieces of red pepper (approx. 1 ½” square)
  • 8 whole moonlight (white) mushrooms
  • 1 metal skewer
  • 4 sprigs of rosemary (approx. 6-inch)


In a shallow baking dish, whisk together the oil, vinegar, mustard and fresh rosemary. Set aside.

Make a hole through the sirloin cubes with the skewer.  Thread rosemary sprigs into holes, and alternate the steak with tomatoes, mushrooms and peppers.  Add skewers to the baking dish, coat well with marinade. Cover and marinate in refrigerator for at least 1 hour.

Heat the grill (indoor or outdoor) to medium-high heat.  Remove kabobs from marinade. Place on grill and cook for about 10-15 minutes. Turn every few minutes to make sure all sides are thoroughly cooked.  Remove and let rest 5 minutes before serving. 

Photo by: David Rebers


Back to Valentine's Day Menu


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Filed in: Recipes