Steak and Potato Kabobs – juicy, marinated steak, mushrooms and tender redskin potatoes skewered and grilled. Easy, complete meal on a stick.
If you’ve been frantically searching Pinterest for an easy grilling recipe for busy weeknights that’s elevated enough to entertain with, this is it.
Rarely can you go wrong with perfectly grilled steak along with a side of mushrooms and potatoes. Today we’re making it as simple as summer should be. A whole meal on a stick that cooks in minutes.
Ingredients needed to make Steak and Potato Kabobs:
- sirloin steak
- whole mushrooms
- baby potatoes (red skin or yukon)
The marinade:
- olive oil
- honey
- soy sauce
- balsamic vinegar
- garlic cloves
- salt and pepper
- fresh or rosemary
How to make Steak and Potato Kabobs:
Cut the steak into 1 1/2″ cubes then add them to a zip top bag along with the mushrooms.
Whisk marinade ingredients together in a small bowl. Transfer to a zip top bag turning to coat the steak and mushrooms then seal and refrigerate a minimum of 2 hours up to 6 hours.
NOTE: If you’re using bamboo skewers, soak them in water at least 15-20 minutes before skewering.
Pierce each potato with a fork a couple of times then add them to a microwave safe bowl. Drizzle with about 1/2 tablespoon of olive oil and a generous sprinkle of salt tossing to coat them.
Microwave on high 3-4 minutes or until the potatoes are almost cooked through (you want a little give in the potatoes because they’ll finish cooking on the grill) then remove to cool.
Assembling and grilling the kabobs:
Drain the marinade then thread the marinated steak, mushrooms and potatoes onto the skewers. Dab excess marinade with a paper towel and season with salt.
Preheat the grill to medium-high heat (425-450°) and lightly oil the grates with cooking spray or brush with oil. Place the kabobs on the grill then cook 8-10 minutes total, turning once or twice so there’s color all the way around.
Remove from the grill and serve right away.
Meat temperature guide:
Grill the steak kabobs to the same internal temp you prefer. A meat thermometer will help you grill to just the right temp. Here’s a guideline to help:
120° Rare: cool to warm red center.
130-135° Medium rare: warm red center
140-145° Medium:: hot pink, more firm center.
150° Medium well: firm brown center.
I don’t recommend grilling to well done (160° or more) or the meat will be dry.
What to serve with Steak Kabobs:
These Kabobs are a full meal on a stick but if you’d like something else, here are a few suggestions:
Easy Focaccia Bread (from pizza dough)
More easy grilling recipes:
Grilled Mediterranean Salmon Kabobs – lightly charred salmon outside, juicy inside skewered with tender vegetables basted with a bright lemony garlic-herb sauce.
Hawaiian Chicken Kabobs – juicy marinated chicken cubes skewered with pineapple and vegetables, grilled with a sweet-tangy tropical inspired sauce.
Greek Chicken Kabobs – marinated in lemon, garlic, olive oil and herbs, skewered with fresh vegetables and grilled for delicious classic Greek flavors.
Caprese Skewers – need a quick and easy appetizer with NO COOKING required? This is it. Grape tomatoes, mozzarella and fresh basil on a stick drizzled with balsamic vinegar or herby pesto.
Printable recipe in the recipe card below. Enjoy!
Grilled Steak Potato Mushroom Kabobs
Equipment
- skewers
Ingredients
The Kabobs:
- 1 - 1 1/2 pounds sirloin steak
- 6 ounces small whole mushrooms white button OR baby bellas
- 1 pound baby redskin potatoes + 1/2 tablespoon olive oil
- 3-4 skewers
The Marinade:
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1/4 cup soy sauce
- 3 tablespoons balsamic vinegar
- 2 cloves garlic peeled and rough chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh rosemary finely chopped OR 1 teaspoon dry rosemary
Instructions
- Cut the steak into 1 1/2″ cubes then add them to a zip top bag along with the mushrooms.
- Whisk the olive oil, honey, soy sauce, balsamic vinegar, chopped garlic, salt, pepper and rosemary together in a small bowl. Pour into the bag with the steak and mushrooms turning to coat then seal and refrigerate a minimum of 2 hours up to 6 hours.
- Soak the skewers in water at least 15-20 minutes before skewering.
The Potatoes:
- Pierce each potato with a fork a couple of times then add to a microwave safe bowl along with 1/2 tablespoon of olive oil and a sprinkle of salt tossing to coat them.
- Microwave on high 3-4 minutes or until the potatoes are almost cooked through (you want a little give in the potatoes because they’ll finish cooking on the grill).
Assembly and Grilling:
- Drain the marinade then thread the steak, mushrooms and potatoes on to the skewers. Pat any excess marinade with a paper towel and leave the kabobs on the counter while you prep the grill.
- Preheat the grill to medium-high heat (425-450°) then lightly oil the grates with cooking spray or brushing on oil.
- Re-season the kabobs with salt then place on the grill and cook 8-10 minutes total (or to your preference) turning once or twice so there’s color all the way around. Remove the kabobs from the grill and serve warm.