Rosemary Olive Steak Kabobs


What's a summer cookout without steak kabobs?! Olives, steak, and rosemary are a match made in heaven. Tender grilled sirloin…juicy olives…What more could you want?!

Photography Credit: Simply Recipes

Summer is the perfect time to fire up the grill for easy weeknight dinners or for weekend cook-outs with friends.

These Rosemary Olive Steak Skewers are a MUST! With a few simple ingredients, you can have a main course that everyone will enjoy.

Video! How to Make Rosemary Olive Skewers

Steak & Olives: The Perfect Pairing

The slightly salty and mild flavor from the olives is an ideal pairing for the rich steak, while the rosemary adds a fresh, herby flavor that brings it all together. These skewers make a fun alternative to classic Beef Kebabs.

One quick note, if you find yourself making skewers often, pick up a set of stainless steel skewers. There’s no need pre-soak them as you do bamboo, and you can use them again and again throughout the summer.

Rosemary Olive Steak Skewers

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The Best Steak for Kabobs

Go for sirloin steak for these kabobs. It grills quickly and has a rich flavor that pairs well with the olives. This said, any steak will work for this recipe, even pre-cut steak labeled "stir fry beef."

The Best Olives for Kabobs

A mix of black and green olives makes a colorful and flavorful skewer! Scour the olive bar at the grocery store and pick pre-pitted olives that are all roughly the same size. If you're going with canned olives, Lindsay and Pearls are both good brands.

What's in the Marinade?

Keep it simple with the marinade for these skewers. You just need:

  • Olive oil
  • Lemon juice
  • Minced fresh rosemary
  • Salt
  • Pepper

Marinate for at least 30 minutes, or up to several hours, before assembling the skewers and grilling.

What to Serve with Steak Kabobs

Putting together a whole backyard feast?! Serve your steak kabobs with any of these on the side:

What to Do with Leftover Steak Kebabs

Store any leftover skewers in the fridge for up to 5 days. They're great served cold for an easy lunch salad. You could also cut the steak, olives, and vegetables into smaller pieces and use them as a pizza topping or a pasta sauce!

More Kabobs and Skewers to Try

Updated July 6, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Rosemary Olive Steak Kabobs Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Marinating time: 30 minutes
  • Yield: 8 skewers; 4 servings


  • 1 pound sirloin steak, cut into thin 2-inch strips (or use beef labeled "stir-fry beef")
  • 1 1/2 cups mixed black and green pitted olives
  • 1/3 large red onion, cut into pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Flat-leaf parsley, for serving


1 Marinate the meat:​ Combine the steak strips, olives, onion pieces, olive oil, lemon juice, rosemary, salt, and pepper into a bowl. Stir to combine everything. Place in the refrigerator to marinate for 30 minutes. If using wood skewers, place in water at this time.

2 Assemble the skewers:​ When ready to grill, thread pieces of beef, onion, and olives onto the skewers. For longer pieces of beef, make an "S" shape as you thread onto the skewers.

3 Heat the grill: Heat a gas or charcoal grill to high heat, about 500°F or until you can hold your hand above the grate for 1 to 2 seconds.

4 Grill the steak skewers:​ When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the hot grill and cook, turning once or twice, until charred and the steak is cooked to your preferred level of doneness, about 6 minutes total for medium-rare or up to 10 minutes for well-done.

5 Serve​: Remove from the grill and place on a clean serving platter. Sprinkle with fresh parsley and serve.

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2 Comments / Reviews

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  1. Tom

    ever consider using actual rosemary stems as skewers? We have many plants around here (Austin) and the ones that are non-landscaping varieties have long (12″-18″ stems. I clip off some when I get to those homes on our dog walk (yes, I asked permission) and use them on my grill. You still have to soak them, but leaving on the leaves really gives a strong flavor. Just remember to push the veggies and meat from the earth-end, not the top as the leaves will strip off.

    I am going to use your marinade this July 4th at a BYOM party (bring your own meat)

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