Thursday, November 5, 2009

Rosemary Beef Kabobs

I have wanted to try this ever since I saw it on Food Network the first time years ago. The trick to this is getting the woody type of rosemary. I have a big bush in my front flowerbed and I was excited to use it in this preparation tonight. I have found that this type of rosemary is good for seasoning things when you plan on removing the rosemary from the dish before serving, or for a long cooking stew so it has a chance to get tender. I also have another type of rosemary in a pot in my windowsill that is much more delicate and I like mincing it and adding it to chicken dishes or cooking with it quickly.

Rosemary Beef Kabobs

1lb sirloin steak cubed
12-14 cherry tomatoes
1 onion cut into big chunks
Worcestershire sauce

Peel back about 1 inch of the rosemary at the cut end to have a decent skewer. Then slide on the meat and vegetables alternating. The whole will get big because the leaves of the rosemary will fold up inside the pieces. Leave an inch or two of rosemary at the other end. Pour on some Worcestershire sauce, salt and pepper. Grill on a very hot grill for 8-10 minutes or until your beef is cooked to your liking. Serves 2-3 people


  1. That looks amazing! The meat must have been deliciously rosemaryish.

  2. It was good. I was worried it would be TOO rosemaryish, but it was just perfect.


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