Abundant Health™ Blog

Rosemary Beef Kebabs


During the summer, grilling outside is a good way to enjoy the weather and keep the house cool. This recipe is a delicious blend of spices and essential oils that really enhance the flavor of the meat. Enjoy these kebabs with a tossed salad, watermelon, and something cold to drink!

[recipe title=”Rosemary Beef Kebabs” servings=”6–8″ time=”20 minutes active; 8 minutes inactive” difficulty=”Easy”]


  • 2 lbs. (1 kg) beef tenderloin, cut into 1 1/2″  (4 cm) cubes
  • 1 large red onion, cut into chunky pieces
  • 2 green or orange bell peppers, cut into chunky pieces

Dry Rub

  • 2 tsp. (6.5 g) garlic powder
  • 1 1/2 tsp. (3.5 g) ground nutmeg
  • 1 tsp. (2 g) allspice
  • 1 tsp. (2 g) paprika
  • Salt
  • Pepper


  • 1 red onion, sliced
  • 1 lemon, juiced
  • 1 cup (240 ml) extra virgin olive oil
  • 1 cup (240 ml) red cooking wine
  • 1 tsp (5 ml) crushed garlic
  • 1 tsp. (4.5 g) sea salt
  • 1 Tbsp. (1.5 g) fresh rosemary, finely chopped
  • 2 drops rosemary essential oil
  • 1 drop thyme essential oil
  • 1 drop coriander essential oil


  1. Prepare 6–8 skewers. If using wood skewers, soak them in water for an hour before using them to prevent burning.
  2. In a bowl, mix dry rub spices, and then coat the cubed meat with it.
  3. In a large dish, combine the marinade ingredients.
  4. Add the spiced cubed meat to the marinade, massaging it well with your hands. Cover and refrigerate for a few hours or overnight.
  5. Remove the meat from the fridge 1 hour before grilling.
  6. Heat your gas grill to high.
  7. Prepare your kebabs. Slide the meat, onions, and bell peppers onto the skewers, alternating until you run out of room (about 4 pieces of meat per skewer). Set the extra marinade to the side.
  8. Place the kebabs on the grill for about 8 minutes, turning once midway through. Baste meat with some of the marinade while the kebabs cook.
  9. Remove from the heat. Wait 5 minutes before serving.


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