Ingredients

Scale

(Serves 4 | Makes 8 kebabs)

Steak & marinade:

1½ lbs sirloin or ribeye steak, cut into 1.5” cubes
¼ cup olive oil
3 tbsp fresh rosemary, finely chopped (or 1 tbsp dried—you love herb depth!)
5 garlic cloves, minced
Zest and juice of 1 lemon (brightens richness—you love citrus!)
1 tsp Dijon mustard
Salt & black pepper

Veggies (optional but recommended):

1 red bell pepper, cut into chunks
1 zucchini, sliced into thick rounds
1 red onion, cut into wedges
8–10 cherry tomatoes

For serving:

Lemon wedges
Extra fresh rosemary
Flaky sea salt
Optional: Garlic herb butter (you love buttery richness!)

Instructions

1. Marinate steak:

Whisk olive oil, rosemary, garlic, lemon zest, lemon juice, Dijon, salt, and pepper.
Toss steak cubes; marinate 15–30 min (or up to 2 hours refrigerated).

2. Skewer:

If using wooden skewers, soak in water 30 minutes to prevent burning.
Thread steak and veggies alternately onto skewers (don’t overcrowd).

3. Grill or broil:

Grill: Over medium-high heat 8–10 minutes, turning occasionally, until steak reaches desired doneness.
Broiler: On a foil-lined pan 6–8 inches from heat, 10–12 minutes, flipping halfway.

4. Serve:

Rest 5 minutes. Drizzle with garlic herb butter (if using) and serve with lemon wedges.

💡 Pro Tips for Perfection:
✅ Cut steak evenly—ensures uniform cooking.
✅ Don’t over-marinate—acidic lemon juice can toughen meat beyond 2 hours.
✅ Low-sodium mastery (you love this!):
→ Skip added salt—rely on lemon zest, rosemary, and garlic for flavor
→ Boost umami with 1 tsp mushroom powder in marinade
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to marinade for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Already compliant! <5g net carbs/serving
→ Increase healthy fats: extra olive oil in marinade + garlic herb butter
✅ High-protein boost (you love this!):
→ Use 2 lbs steak (+10g protein/serving)
→ Serve with Greek yogurt–herb dip (+8g protein)
✅ Make ahead:
→ Marinate steak 1 day ahead
→ Skewer 4 hours ahead; refrigerate
→ Grill just before serving for best texture

Prep Time & Nutrition (per serving):