Since instructions weren’t provided, here’s a suggested method for making these delicious kebabs:

1. Par-boil Potatoes:

• Wash the baby potatoes. Halve or quarter them if they are larger than bite-sized.
• Place the potatoes in a medium pot and cover with cold, salted water. Bring to a boil and cook for 5-7 minutes, or until they are just slightly tender but still firm (par-boiled). You should be able to pierce them with a fork but they shouldn’t be fully soft.
• Drain the potatoes well and let them cool slightly.

2. Prepare the Marinade:

• In a small bowl, whisk together the olive oil, balsamic vinegar, honey, whole grain mustard, minced garlic, chopped fresh rosemary, salt, and pepper until well combined.
• Important: Reserve about 1/4 cup of this fresh marinade in a separate clean container or jar. Cover and set aside at room temperature for basting the kebabs later. This reserved portion should not touch the raw meat.

3. Marinate Steak and Potatoes:

• Cut the sirloin steak into uniform 1 to 1.5-inch cubes.
• Place the cubed steak and the slightly cooled, par-boiled potatoes in a large bowl or a large resealable plastic bag.
• Pour the remaining (larger) portion of the marinade over the steak and potatoes. Toss gently to ensure everything is evenly coated.
• Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse. (Do not marinate grape tomatoes for long, as they can become too soft; they can be added to skewers directly).

4. Prepare Grill and Assemble Kebabs:

• If using wooden skewers, ensure they have soaked in water for at least 30 minutes.
• Preheat your outdoor grill (or grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking.
• Remove the steak and potatoes from the marinade, letting any excess marinade drip off. Discard the used marinade that touched the raw meat.
• Thread the marinated steak cubes, par-boiled potato pieces, and whole grape tomatoes alternately onto the skewers. You might also thread some of the minced garlic pieces from the marinade if desired, or larger pieces of rosemary if you kept some sprigs.

5. Grill the Kebabs:

• Place the assembled kebabs on the preheated, oiled grill grates.
• Grill for approximately 8-12 minutes total, turning the kebabs every 2-3 minutes for even cooking and charring on all sides.
• During the last 3-4 minutes of grilling, brush the kebabs with the reserved (unused) marinade you set aside earlier.
• Steak is done when cooked to your desired doneness (e.g., 130-135°F for medium-rare, 140-145°F for medium). Potatoes should be tender and slightly charred, and tomatoes should be softened and slightly blistered.

6. Rest and Serve:

• Remove the cooked kebabs from the grill and transfer them to a clean platter. Let them rest for 5 minutes before serving.
• Serve hot, garnished with extra fresh rosemary sprigs if desired.

Careful grilling and basting create beautifully caramelized kebabs