Steak and Potato Kabobs with the BEST Marinade means juicy steak and mushrooms loaded with delicious flavor plus tender redskin potatoes skewered and grilled. Easy, 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. Let’s do this.
You may have guessed already but once summer hits, I’ll grill the heck out of almost anything. Here are a few of my favorite kabob 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.
What’s in Steak and potato kabobs?
- sirloin steak
- whole mushrooms (combination of white button or baby bellas used)
- baby redskin potatoes (can sub yellow potatoes)
The marinade:
- olive oil
- honey
- soy sauce
- balsamic vinegar
- garlic cloves
- salt and pepper
- fresh rosemary (can sub dry 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.
To make the marinade whisk the olive oil, honey, soy sauce, balsamic vinegar, chopped garlic, salt, pepper and rosemary together in a small bowl. Pour the marinade into the zip top bag turning to coat the steak and mushrooms then seal it 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.
To prep the potatoes pierce each potato with a fork a couple of times then add them 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) then remove to cool.
Microwave time will vary slightly depending upon the size of potatoes used.
meet ruby:
If you’re new to the blog, you may not have met Ruby yet, my eager recipe tester and unpaid intern.
When I trim meat or chicken before cooking it she’s often the lucky recipient of her own unseasoned version of the recipe so nothing is wasted.
Assembling and grilling the kabobs:
Drain the marinade then thread the marinated steak, mushrooms and potatoes on to the skewers. Pat any excess marinade with a paper towel, re-season with salt then leave the kabobs on the counter to continue to come to room temp.
Preheat the grill to medium-high heat (425-450°) then lightly oil the grates with cooking spray or brushing on oil. Place the kabobs on the grill then 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.
meat temperatures:
Grill the steak kabobs to the same internal temp you prefer. A good 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) because the meat will be dry.
what goes with steak kabobs?
The beauty of this recipe is that you really don’t need to serve anything else with it! That said if you’d like to add a side dish some grilled cheesy garlic bread or a side of green beans or a garden salad would be delicious.
Enjoy!
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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.