There’s something about kabobs that just scream summer, right? Maybe it’s the vibrant mix of flavors or the fact that you can throw them on the grill and have a delicious meal in no time. These Grilled Steak, Potato, and Mushroom Kabobs are the perfect combination of tender steak, creamy potatoes, and earthy mushrooms, all marinated and grilled to smoky perfection. They’re easy to make, packed with flavor, and are the ideal dish for any outdoor BBQ, weeknight dinner, or weekend gathering.
I absolutely love kabobs because they’re versatile, customizable, and so fun to eat. And these steak, potato, and mushroom kabobs? Well, they’re truly a crowd-pleaser! The juicy steak pairs perfectly with the tender, charred potatoes, and the mushrooms add a deep, savory flavor that makes every bite amazing. The best part? You can prep everything ahead of time and then just throw them on the grill when you’re ready to eat.
Let’s dive right in so you can enjoy these delicious kabobs at your next cookout!
Why You’ll Love This Recipe:
- Flavor-packed: The marinade infuses the steak, potatoes, and mushrooms with a delicious combination of garlic, herbs, and savory goodness.
- Grilled to perfection: The smoky grill flavor elevates these kabobs to a whole new level of deliciousness.
- Simple ingredients: You only need a few basic ingredients, and they’re easy to find at any grocery store.
- Perfect for grilling: These kabobs are ideal for summer BBQs, but they work just as well for a quick weeknight dinner on the grill or even indoors on a grill pan.
- Customizable: You can swap out the veggies, use a different protein, or adjust the marinade to suit your preferences.
- Meal in one: With the combination of steak, potatoes, and mushrooms, you’ve got a full meal on a skewer—no need for side dishes unless you want them!
Ingredients You’ll Need:
- Sirloin steak (1 lb, cut into 1-inch cubes): This cut is tender, flavorful, and great for kabobs. You could also use ribeye, tenderloin, or flank steak if you prefer.
- Baby potatoes (8-10, halved): These cook perfectly on the grill and add a creamy, hearty element to the kabobs. Make sure they’re parboiled before grilling!
- Baby bella mushrooms (8-10): These mushrooms add an earthy flavor that complements the steak beautifully. You could use white button mushrooms if you prefer a milder flavor.
- Olive oil (2 tbsp): Helps create a nice sear on the veggies and meat while keeping them moist.
- Garlic (3 cloves, minced): Adds a punch of flavor that ties everything together.
- Lemon juice (2 tbsp): The acidity of the lemon juice helps tenderize the steak and balances the richness of the meat and potatoes.
- Soy sauce (3 tbsp): Adds umami depth to the marinade, making the steak extra flavorful.
- Honey (1 tbsp): A touch of sweetness to balance the savory flavors.
- Dried oregano (1 tsp): Adds an herbaceous flavor that works perfectly with steak.
- Dried rosemary (1 tsp): Rosemary’s earthy flavor complements both the steak and potatoes beautifully.
- Salt and pepper (to taste): Essential for seasoning and balancing the flavors.
- Wooden or metal skewers: If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent burning.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Prepare the Marinade
In a medium bowl, combine the olive oil, minced garlic, lemon juice, soy sauce, honey, dried oregano, dried rosemary, salt, and pepper. Whisk everything together until well combined. This marinade will not only flavor the steak but also help keep the potatoes and mushrooms moist while grilling.
Step 2: Marinate the Steak and Potatoes
Cut the sirloin steak into 1-inch cubes and add it to the bowl with the marinade. Stir to coat the steak evenly, then cover the bowl and refrigerate for at least 30 minutes.
In a separate bowl, add the halved baby potatoes. Pour half of the marinade over them, tossing them gently to coat. Set the potatoes aside to marinate while the steak soaks in its own marinade. If you have extra time, marinate the potatoes for an hour or so to let them soak in all the flavors.
Step 3: Pre-cook the Potatoes
Since potatoes take longer to cook than steak or mushrooms, you’ll want to parboil them first. Bring a pot of salted water to a boil and add the halved baby potatoes. Boil for about 8-10 minutes, or until the potatoes are just fork-tender but still firm. Drain the potatoes and set them aside to cool for a few minutes.
Step 4: Assemble the Kabobs
Once the steak and potatoes are marinated, and the potatoes have been parboiled, it’s time to assemble the kabobs. Thread the steak, potatoes, and mushrooms onto the skewers, alternating between them. You can fit about 3-4 pieces of each on one skewer, but don’t overcrowd them—leave a little space between each item so they cook evenly.
Step 5: Preheat the Grill
Preheat your grill to medium-high heat (around 400°F). If you’re using a gas grill, simply turn it on and let it heat up for about 10-15 minutes. For a charcoal grill, let the coals burn down until they’re covered with gray ash and glowing.
If you’re grilling indoors, you can use a grill pan on the stovetop, preheated over medium-high heat.
Step 6: Grill the Kabobs
Place the assembled kabobs on the grill and cook for 8-10 minutes, turning them every 2-3 minutes to ensure they cook evenly on all sides. The steak should be medium-rare to medium when done, and the potatoes should be golden and crisped on the outside while staying creamy inside. The mushrooms will be tender and charred, adding that delicious smokiness to each bite.
If you prefer your steak well-done, cook for an additional 2-3 minutes.
Step 7: Rest and Serve
Once the kabobs are cooked to your desired level of doneness, remove them from the grill and let them rest for 5 minutes. This helps the juices redistribute in the meat and keeps everything tender.
Serve your Grilled Steak, Potato, and Mushroom Kabobs with your favorite sides, like a fresh salad, grilled veggies, or some warm garlic bread. You can even drizzle a bit of extra marinade over the kabobs for added flavor.
Step 8: Enjoy!
Cut the kabobs off the skewers, or let your guests slide the food off themselves, and enjoy this delicious, flavor-packed meal!
Helpful Tips:
- Marinate longer for more flavor: While 30 minutes is enough to give the steak a good flavor boost, you can marinate it for up to 2 hours for even more depth and richness. Just make sure not to marinate for too long, as the acidity from the lemon juice can begin to break down the meat.
- Grill marks: For those beautiful grill marks, make sure your grill is nice and hot before placing the kabobs on it. Also, avoid moving the kabobs around too much while they cook. Let them sit for 2-3 minutes before turning for those perfect sear lines.
- Use different veggies: If you’re not a fan of mushrooms or want to mix it up, try adding bell peppers, zucchini, or onions to the skewers. They all grill beautifully and complement the steak and potatoes.
- If you don’t have a grill: You can cook these kabobs on a grill pan or even in the oven. For oven cooking, place them on a baking sheet and broil for 8-10 minutes, turning occasionally.
- Searing the potatoes: For extra crispy potatoes, you can finish them off by searing them in a hot pan for 1-2 minutes after grilling the kabobs.
Frequently Asked Questions (FAQs):
Can I use a different cut of steak?
Yes! You can use any tender cut of beef for these kabobs, such as ribeye, tenderloin, or flank steak. Just be sure to cut it into 1-inch cubes for easy skewering.
Can I make these ahead of time?
You can marinate the steak and potatoes ahead of time (up to 24 hours), but it’s best to assemble the kabobs and grill them fresh for optimal flavor and texture.
How do I know when the steak is done?
For a medium-rare steak, cook for about 8 minutes on the grill, turning every 2-3 minutes. For medium, cook for 10 minutes. If you have a meat thermometer, the internal temperature should be 130°F for medium-rare and 140°F for medium.
Can I make these vegetarian?
Absolutely! Just skip the steak and use a variety of vegetables like bell peppers, zucchini, and onions. You can also add tofu or halloumi cheese for some protein.
These Grilled Steak, Potato, and Mushroom Kabobs are the ultimate way to enjoy the smoky, savory flavors of summer. The combination of steak, potatoes, and mushrooms makes for a well-rounded meal that’s packed with flavor. Plus, they’re super fun to make and eat! Try them out the next time you fire up the grill—you won’t be disappointed.
Grilled Steak, Potato, and Mushroom Kabobs
Ingredients
- 1 lb sirloin steak cut into 1-inch cubes
- 2 medium russet potatoes peeled and cut into 1-inch cubes
- 8 oz cremini or white mushrooms cleaned and stems removed
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Marinate the steak: In a large bowl, combine olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, dried thyme, smoked paprika, salt, and pepper. Add the steak cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes to 1 hour.
- Prepare the potatoes: While the steak marinates, boil the potato cubes in a medium pot of salted water for 5-7 minutes, or until they are just tender but still firm. Drain the potatoes and set them aside to cool slightly.
- Assemble the kabobs: Preheat your grill to medium-high heat. Thread the marinated steak cubes, boiled potatoes, and mushrooms onto metal or wooden skewers, alternating between steak, potatoes, and mushrooms.
- Grill the kabobs: Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the steak reaches your desired level of doneness and the potatoes are crisp and golden.
- Serve: Remove the kabobs from the grill and let them rest for a few minutes. Garnish with fresh parsley and serve with your favorite dipping sauces or sides. Enjoy!
Notes
- For extra flavor, brush the kabobs with some of the marinade while grilling.
- If using wooden skewers, be sure to soak them in water for 30 minutes before using to prevent burning.
- You can substitute the sirloin steak with other cuts, such as ribeye or flank steak, if desired.
