Rosemary Beef and Tomato Kebabs

Rosemary Beef and Tomato Kebabs

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 70 min

Prep Time: 30 min | Cook Time: 10 min


Skewering the beef and tomatoes on rosemary sprigs adds a pop of flavor and makes a great-looking skewer. If you can't find fresh rosemary, simply thread on wood or metal skewers.

Nutrition Facts
Serving size: 2 kebabs
Calories per serving: 368
% Daily Value*
Total Fat 12.2g 19%
Saturated Fat 4.1g 21%
Sodium 655mg 27%
Total Carbohydrate 25.1g 8%
Protein 37.6g 52%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon freshly cracked black pepper
  • 1 lb. sirloin, trimmed
  • 1 wood or metal skewer
  • 8 (4 to 6 inch) sprigs of rosemary
  • 1 pint cherry tomatoes
  • Hot cooked rice

Step by Step:

  1. In a shallow baking dish, whisk together the first 4 ingredients and set aside.
  2. Slice sirloin into cubes. Using the skewer, insert into beef and remove. Thread rosemary sprigs into holes, alternating with tomatoes. Add skewers to the baking dish, turning to coat. Let stand at room temperature 30 minutes.
  3. Prepare indoor or outdoor grill to medium-high heat. Remove kebabs from marinade, discarding marinade, and pat dry. Place on grill and cook 3 minutes per side, or to desired degree of doneness. Remove and let rest 5 minutes before serving.