grilled steak skewers

These juicy steak skewers are inspired by the flavors of Tuscany in central Italy. I suggest seeking out boneless ribeye if possible and trimming off any thick pieces of fat.

Beef Kabobs

olive oil

garlic (minced)

rosemary ((from about 2 sprigs))

sage

onion

cherry tomatoes ((see note 2))

Salt and black pepper

bread (for serving, optional)

Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).

In a bowl or zipper-top plastic bag big enough to hold the steak, onions, and tomatoes, add olive oil, garlic, rosemary, and sage and stir or mash to combine. Add steak, onions, and tomatoes and toss to coat.

Building one skewer at a time, thread one piece steak, one whole tomato, and one onion chunk (2 layers), pushing to the end with the handle.

Repeat with additional steak and vegetables until the skewer is full, then repeat with additional skewers until all steak and veggies have been skewered. Season generously with salt and pepper (I use at least 2 teaspoons kosher salt and 1 teaspoon pepper).

To assemble the kabobs:

Preheat grill over medium-high heat for 10 minutes and clean and iil grates. Grill the skewers directly over high heat for 5 minutes. Transfer to indirect heat and continue to cook until your desired doneness is reached, about 3 to 7 minutes longer.

While the skewers are grilling, brush slices of crusty bread with olive oil. Add to the grill and cook until golden brown, about 2 to 4 minutes. To serve, arrange skewers on a platter and serve with the bread.

To grill the kabobs:

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Beef Kabobs

The most viewed grilled steak skewers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine