Combine minced garlic, olive oil, chopped rosemary, salt, and black pepper in a bowl to create the marinade.
3 cloves garlic, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 teaspoon salt, 0.5 teaspoon black pepper
Add the beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes to absorb flavors, until the meat develops a slight sheen and is well-coated.
1 pound beef sirloin or tenderloin
Thread the marinated beef cubes onto skewers, leaving a small space between each piece for even cooking. Prepare the grill by preheating to medium-high heat.
Place the skewers on the grill and cook for about 4-5 minutes per side, turning occasionally. Look for a nicely browned and slightly charred exterior, and the juices should run clear when pierced.
Remove the kebabs from the grill once they reach an internal temperature of 135°F (medium-rare) and display a caramelized, smoky crust. Let rest for 2 minutes before serving.
Serve the kebabs hot, garnished with additional fresh rosemary if desired, alongside your preferred sides or dipping sauces.
