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!