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Rosemary Balsamic Steak Kebabs for the Perfect Weekend Braai
Rosemary balsamic steak kebabs with garlic, red wine, and sweet chutney grilled over the braai. Perfect for easy entertaining and weekend grilling ideas.
Kebab is a cooked meat dish with its origins in Middle Eastern cuisines. Many variants are popular around the world. Kebabs consist of cut-up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe.
Why You’ll Love and Enjoy Rosemary Balsamic Steak Kebabs
These kebabs are bold, juicy, and just sweet enough without overpowering the steak. They’re easy to prep ahead and ideal for relaxed braais with friends.
Balsamic Rosemary Braai Steak Skewers cook fast, smell incredible, and disappear even faster. Perfect when you want flavour without standing at the grill all night.
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Rosemary Balsamic Steak Kebabs
- Prep Time: 20 minutes
- Marinate: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 4 servings depending on size 1x
- Category: Meat Recipes
- Method: Easy
- Cuisine: South African
Description
These rosemary balsamic steak kebabs are juicy, sticky, and full of bold braai flavor. They’re the kind of kebabs that disappear fast, so don’t expect leftovers.
Ingredients
Marinade
- 2 Tbsp balsamic vinegar
- 2 Tbsp soy sauce
- 4 Tbsp chutney
- 4 Tbsp tomato sauce
- 2 Tbsp sugar
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp crushed garlic
- 1/2 cup red wine
Kebabs
- 1 large steak, cut into bite-sized chunks
- Cherry tomatoes
- Barbecue spice, to taste
- Salt & black pepper, to taste
Instructions
- Cut 1 large steak into even bite-sized chunks so everything cooks at the same pace.
- Season the steak pieces with barbecue spice, salt, and black pepper, then set aside while you sort the marinade.
- In a jug or blender, combine 2 Tbsp balsamic vinegar, 2 Tbsp soy sauce, 4 Tbsp chutney, 4 Tbsp tomato sauce, 2 Tbsp sugar, 1 Tbsp chopped fresh rosemary, 1 Tbsp crushed garlic, and 1/2 cup red wine. Blend or whisk until smooth and slightly thick.
- Thread the seasoned steak chunks onto kebab skewers, alternating with cherry tomatoes. Don’t pack them too tightly, or they won’t cook evenly.
- Place the kebabs in a shallow dish and pour the marinade over them, turning to coat well.
- Cover and marinate in the fridge for at least 2 hrs, flipping once if you remember. This step makes a big difference, so don’t rush it.
- Heat the braai to medium coals.
- Grill the kebabs for 10–12 mins, turning regularly and brushing with extra marinade as they cook. Watch closely near the end since the sugar can catch quickly.
- Remove from the heat once the steak is cooked to your liking and slightly caramelised on the edges.
- Rest the kebabs for a few minutes before serving so the juices stay put.
Notes
Created, prepared, tried, and tested Denzy
Garlic Rosemary Steak Kebabs with Sweet Balsamic Glaze don’t last long at the braai.
Rosemary Balsamic Steak Kebabs stand out because they balance bold flavour with simple preparation. The marinade does the heavy lifting, the cooking stays relaxed, and the results feel generous and satisfying. It is the kind of recipe that fits naturally into any braai and makes people want to cook it again soon.
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