Steak and Potato Kebabs Recipe

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Josie Baker
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Why You’ll Love This Grilled Steak And Potato Kabobs

Whoa, can you believe it’s grill season again? These grilled steak and potato kabobs are my go-to when I want something fast, fun, and packed with flavor that screams summer backyard vibes. Picture this: tender juicy marinated ribeye steak pieces mixed with baby bella mushrooms and baby yukon gold potatoes, all skewered up and charred just right. Back in my small-town 4-H days, I once turned a batch of steak kabobs into hockey pucks because I skipped the marinade. Lesson learned! Now, these potato kabobs come together in just 10 minutes prep, 20 minutes cook time, plus 30 minutes to 2 hours marinating, yielding 4 hearty kebabs. Perfect for busy parents or working pros firing up dinner after a long day.

  • Ease of preparation: You whip these grilled kabobs up super quick! Slice the steak, toss in a bag with marinade, parboil those tiny potatoes, and skewer. No fancy skills needed. Total hands-on time is under 30 minutes, leaving you time to chat with the kids or sip iced tea. Ideal for students or newlyweds new to the grill.
  • Health benefits: Each serving packs 620 calories, 34g protein, 54g carbs, 31g fat, and loads of nutrients like 1965mg potassium, 8g fiber, and iron at 13.5mg. Steak brings zinc and B12 for energy, while potatoes and mushrooms add vitamin C (39.4mg) and antioxidants. For more on why steak rocks your wellness, check these health benefits of eating steak. Diet-conscious folks, this balances hearty eats with nutrition!
  • Versatility: Swap proteins or veggies for your crew’s needs. Grill for food enthusiasts, bake for rainy days. Works for seniors wanting soft textures or travelers recreating campfire meals. Customize and everyone digs in happy.
  • Distinctive flavor: That soy-BBQ marinade with garlic powder, vinegar, and brown sugar caramelizes on the grill for sweet-savory umami explosion. Juicy ribeye bites, earthy mushrooms, creamy potatoes, alternating on skewers. Beats boring burgers every time!
Trust me, one bite and you’ll be hooked. These steak kabobs make family nights legendary!

(248 words)

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Essential Ingredients for Grilled Steak And Potato Kabobs

Grab these goodies for your grilled steak and potato kabobs. I’ve listed everything precise so you nail it first try. Yields 4 kebabs, ready in 30 minutes total plus marinate. Mushrooms add meaty chew, potatoes bring comfort, steak delivers protein punch.

Main Ingredients:

  • 1 lb ribeye steak cut into 16 pieces – Choose well-marbled for juicy grilled kabobs that stay tender on high heat.
  • 8 baby bella mushrooms – Earthy flavor soaks up marinade, adds umami without overpowering the steak.
  • 8 baby yukon gold potatoes – Creamy texture, holds shape when parboiled and grilled for perfect potato kabobs.

Marinade:

  • 1/4 cup soy sauce – Salty base tenderizes steak kabobs, boosts savory notes.
  • 1/4 cup BBQ sauce – Sweet smokiness caramelizes on grill for that irresistible char.
  • 1/4 cup vegetable oil – Keeps everything moist, helps flavors cling during marinate.
  • 2 Tbsp white vinegar – Bright tang cuts richness, like a quick pickle for grilled kabobs.
  • 2 Tbsp brown sugar – Balances acidity, creates glaze; substitute for brown sugar if needed for tweaks.
  • 1/2 tsp garlic powder – Easy all-purpose punch without chopping fresh.

Special Dietary Options:

  • Vegan: Swap ribeye for firm tofu or portobello chunks, use tamari and maple syrup in marinade.
  • Gluten-free: Tamari instead of soy, check BBQ sauce label for GF versions.
  • Low-calorie: Trim steak fat, use half oil, skip sugar or sub stevia.
NutrientPer Serving
Calories620kcal
Protein34g
Carbs54g
Fat31g
Fiber8g

(312 words)

How to Prepare the Perfect Grilled Steak And Potato Kabobs: Step-by-Step Guide

Ready to fire up those steak kabobs? This step-by-step makes grilled steak and potato kabobs foolproof. I’ll chat you through like we’re grilling together. Remember my 4-H flop? Never again! Preheat grill medium-high, oil grate. Total cook 20 minutes.

Mise en Place: Get Ready Fast

First Step: Cut 1 lb ribeye steak into 16 equal 1-1.5 inch pieces. Pop into gallon zip bag with 8 baby bella mushrooms. Trim fat to dodge flare-ups. For tender results, ribeye shines, but top sirloin saves bucks.

Second Step: Whisk marinade: 1/4 cup soy sauce, 1/4 cup BBQ sauce, 1/4 cup vegetable oil, 2 Tbsp white vinegar, 2 Tbsp brown sugar, 1/2 tsp garlic powder. Pour over steak and mushrooms. Seal, massage, fridge 30 minutes to 2 hours. Mushrooms might soften; add post-marinade if crisp preferred. Marinating locks in flavor and moisture!

Potato Prep: Parboil for Perfection

Third Step: Boil 8 baby yukon gold potatoes in water covering by 1 inch. Cook 5-7 minutes till fork-tender, drain, cool. Parboiling ensures potato kabobs finish grilling without raw centers. Pat dry for better skewer grip.

Skewer and Grill: The Fun Part

Fourth Step: Thread 4 skewers: alternate steak, potato, steak, mushroom, repeat pattern twice per skewer. Use all ingredients for 4 kebabs. Metal skewers best; soak wood 30 minutes. Leave gaps for even cook. Pat excess marinade off for sear.

Fifth Step: Grill on medium-high oiled grate, 5-6 minutes per side, flip every 3 minutes. Total 10-12 minutes. Aim steak 135°F medium-rare. For more pro tips, see Serious Eats’ how to make great grilled kebabs. Veggies soften nicely.

Final Step: Rest 5 minutes off heat. Serve hot with sides. Juicy, charred goodness! Oven alt: 350°F 30 minutes, rotate every 10. Or broil, watch potatoes close. Adapt for low-cal by less oil. Busy parents, prep ahead!

These steps guarantee grilled kabobs that wow. Short sentences keep it simple. Imagine the sizzle!

(712 words)

Grilled Steak And Potato Kabobs this …

Dietary Substitutions to Customize Your Grilled Steak And Potato Kabobs

Protein and Main Component Alternatives

Switch up that ribeye for best tender results. Tenderloin or filet mignon stay juicy, premium pick. Top sirloin is affordable, flavorful for steak kabobs. Cut uniform cubes. Tofu or tempeh for plant-based. Chicken thighs work too, marinate longer. All grill great with potatoes.

Vegetable, Sauce, and Seasoning Modifications

Swap mushrooms for zucchini, onions, bell peppers. Red potatoes if no Yukon. Marinade tweaks: less sugar for savory, honey for sweet. Low-sodium soy, apple cider vinegar alt. Garlic fresh minced. Seasonal: cherry tomatoes summer. Keeps potato kabobs fresh for any diet.

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Mastering Grilled Steak And Potato Kabobs: Advanced Tips and Variations

Level up your grilled kabobs! From 4-H trials to now, these tricks make pros jealous.

  • Pro cooking techniques: Always marinate for flavor/moisture. Parboil potatoes key. Oil grate heavy. Thermometer for steak doneness.
  • Flavor variations: Add rosemary, chili flakes. Asian twist: ginger soy. BBQ rub post-grill.
  • Presentation tips: Garnish parsley, lemon wedges. Serve on rice pilaf platter.
  • Make-ahead options: Marinate overnight, skewer morning. Fridge raw up to day.
Adjust marinade sweetness your taste. Mushrooms post-marinade if firm wanted!

Oven at 350°F 30 min rotate, or broil careful. Variations keep families excited.

(328 words)

How to Store Grilled Steak And Potato Kabobs: Best Practices

  • Refrigeration: Cool fully, store airtight container up 3-4 days. Skewers or separate.
  • Freezing: Flash freeze skewers foil, bag up 2 months. Thaw fridge overnight.
  • Reheating: Grill or oven 350°F till hot, 10 min. Microwave last resort, cover damp towel.
  • Meal prep: Batch cook Sundays, portion meals. Re-skewer fresh if needed.

Keeps grilled steak and potato kabobs tasty safe. No soggy spuds!

(212 words)

Grilled Steak And Potato Kabobs

FAQs: Frequently Asked Questions About Grilled Steak And Potato Kabobs

What’s the best steak for kabobs?

The top choices for steak kabobs are tenderloin or filet mignon, which stay tender and juicy even after grilling. These premium cuts are pricier but deliver restaurant-quality results. For a budget-friendly option, go with top sirloin—it’s flavorful, holds up well on skewers, and costs about half as much. Cut the steak into 1- to 1.5-inch cubes for even cooking. Avoid tougher cuts like round or chuck, as they can turn chewy. Always trim excess fat to prevent flare-ups on the grill. Pair with potatoes by choosing firm varieties like Yukon Gold or red potatoes, cut into similar-sized chunks. This setup grills evenly in 10-12 minutes over medium-high heat, reaching 135°F internal for medium-rare perfection. (92 words)

Do steak kabobs need to marinate?

Yes, marinating steak kabobs for at least 2-4 hours (or overnight) adds bold flavor and keeps the meat moist during grilling. A simple mix of olive oil, soy sauce, garlic, Worcestershire, and herbs tenderizes the beef while complementing potatoes. Don’t skip it—unmarinated kabobs dry out fast over direct heat. Soak raw steak cubes fully submerged in the fridge. For potatoes, parboil them 5-7 minutes first to soften, then toss in marinade to soak up seasonings. Grill immediately after marinating to avoid mushiness. This step boosts taste by 30-50% according to grilling tests, making your steak and potato kabobs irresistible. Pat dry before skewering for better sear. (104 words)

How long to grill steak and potato kabobs?

Grill steak and potato kabobs for 10-14 minutes total over medium-high heat (400-450°F), turning every 3-4 minutes for even char. Aim for steak at 135°F internal for medium-rare—use a meat thermometer for accuracy. Parboil potato chunks 6-8 minutes beforehand so they cook through without burning. Thread steak and potatoes alternately on metal skewers (or soak wooden ones 30 minutes). Brush with oil mid-grill to crisp edges. Rest 5 minutes off heat for juicier results. Factors like steak thickness and grill type affect time: thicker cuts need 2 extra minutes. This method yields perfectly grilled kabobs every time, ready for summer barbecues. (112 words)

Can you put potatoes on kabobs with steak?

Absolutely—potatoes pair great with steak on kabobs for a hearty meal. Use waxy varieties like red or Yukon Gold; cut into 1-inch pieces to match steak size. Parboil 5-8 minutes until just fork-tender, then marinate briefly. Alternate with steak cubes on skewers to balance cooking—potatoes take longer. Grill at 425°F, turning often, for 12-15 minutes until potatoes are golden and steak hits 140°F. Season with salt, pepper, rosemary, or garlic powder. Watch for flare-ups from steak fat; keep a spray bottle handy. This combo serves 4 as a main with 400 calories per skewer, packed with protein and carbs. Link to our full recipe for exact steps. (118 words)

What’s the best way to cut steak for kabobs?

Cut steak into uniform 1- to 1.5-inch cubes for kabobs—about 1.5 lbs yields 12-16 pieces for 4 servings. Use a sharp knife, cutting against the grain for tenderness. Trim silver skin and large fat pockets to minimize smoke. For potatoes, match cube size exactly; quarter small ones. Chill steak 30 minutes pre-cutting for cleaner slices. Thread 4-5 steak pieces and 3-4 potatoes per skewer, leaving space between for airflow. This ensures even grilling: steak sears in 3 minutes per side, potatoes crisp up without steaming. Pro tip: double-skewer for stability on the grill. Results in juicy, bite-sized grilled steak and potato kabobs that cook in under 15 minutes. (108 words)
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Grilled Steak And Potato Kabobs

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🥩 Fire up the grill for tender, juicy steak and potato kebabs marinated in soy-BBQ sauce, delivering smoky flavor with mushrooms in just 30 minutes.
🍢 High-protein summer favorite with parboiled potatoes for perfect doneness, ideal for quick family dinners or barbecues everyone loves.

  • Total Time: 30 minutes + marinate
  • Yield: 4 servings

Ingredients

– 1 lb ribeye steak cut into 16 pieces

– 8 baby bella mushrooms

– 8 baby yukon gold potatoes

– 1/4 cup soy sauce

– 1/4 cup BBQ sauce

– 1/4 cup vegetable oil

– 2 Tbsp white vinegar

– 2 Tbsp brown sugar

– 1/2 tsp garlic powder

Instructions

1-First Step: Cut 1 lb ribeye steak into 16 equal 1-1.5 inch pieces. Pop into gallon zip bag with 8 baby bella mushrooms. Trim fat to dodge flare-ups. For tender results, ribeye shines, but top sirloin saves bucks.

2-Second Step: Whisk marinade: 1/4 cup soy sauce, 1/4 cup BBQ sauce, 1/4 cup vegetable oil, 2 Tbsp white vinegar, 2 Tbsp brown sugar, 1/2 tsp garlic powder. Pour over steak and mushrooms. Seal, massage, fridge 30 minutes to 2 hours. Mushrooms might soften; add post-marinade if crisp preferred. Marinating locks in flavor and moisture!

3-Third Step: Boil 8 baby yukon gold potatoes in water covering by 1 inch. Cook 5-7 minutes till fork-tender, drain, cool. Parboiling ensures potato kabobs finish grilling without raw centers. Pat dry for better skewer grip.

4-Fourth Step: Thread 4 skewers: alternate steak, potato, steak, mushroom, repeat pattern twice per skewer. Use all ingredients for 4 kebabs. Metal skewers best; soak wood 30 minutes. Leave gaps for even cook. Pat excess marinade off for sear.

5-Fifth Step: Grill on medium-high oiled grate, 5-6 minutes per side, flip every 3 minutes. Total 10-12 minutes. Aim steak 135°F medium-rare. For more pro tips, see Serious Eats’ how to make great grilled kebabs. Veggies soften nicely.

6-Final Step: Rest 5 minutes off heat. Serve hot with sides. Juicy, charred goodness! Oven alt: 350°F 30 minutes, rotate every 10. Or broil, watch potatoes close. Adapt for low-cal by less oil. Busy parents, prep ahead!

Last Step:

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Notes

🥩 Opt for ribeye, tenderloin, or top sirloin for the most tender, juicy results.
🍠 Always parboil potatoes first to ensure they cook evenly on the grill.
🍄 Add mushrooms to marinade for flavor, or skewer separately if you prefer them firmer.

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Marinate Time: 30 minutes to 2 hours
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grill
  • Cuisine: American
  • Diet: Gluten-Free (use tamari)

Nutrition

  • Serving Size: 1 kebab
  • Calories: 620 kcal
  • Sugar: 9g
  • Sodium: 1057mg
  • Fat: 31g
  • Saturated Fat: 19g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 8g
  • Protein: 34g
  • Cholesterol: 69mg

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