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–+ servings
closeup of steak kabob garnished with rosemary sprig
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5 from 1 vote

Grilled Steak Potato Mushroom Kabobs

Marinated and grilled Steak Kabobs with mushrooms and potatoes. Juicy steak loaded with flavor - a whole meal on a stick.
Prep Time10 minutes
Course: Main Course
Cuisine: American
Keyword: steak kabobs, grilled steak kabobs, easy grilling recipes, steak potato kabobs
Servings: 4
Calories:

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.