Grilled Steak, Potato, and Mushroom Kabobs

Let’s talk about a summer dinner that’s equal parts hearty, smoky, and downright irresistible: Grilled Steak, Potato, and Mushroom Kabobs. This isn’t just your average skewer situation—we’re talking juicy chunks of steak, tender baby potatoes, and meaty mushrooms all kissed by the grill, packed with savory, garlicky flavor in every bite.

These kabobs bring serious flavor with minimal fuss. Whether you’re hosting a backyard cookout, grilling for a family dinner, or just want something satisfying without turning on the oven, these kabobs have your name on them. Trust me—once you taste that smoky char on the steak and the creamy texture of grilled potatoes, you’ll be hooked.

Why You’ll Love Grilled Steak, Potato, and Mushroom Kabobs

This recipe isn’t just about throwing things on a stick—it’s about bringing people together around the grill for a meal that’s equal parts delicious and fun to eat.

Perfectly Balanced: You get protein, veggies, and carbs all in one. No extra sides necessary (unless you want to go big, of course).

Meal Prep Friendly: Chop, marinate, and even par-cook the potatoes ahead of time. When dinnertime rolls around, all that’s left is grilling and enjoying.

Great for Grilling Season: There’s just something about smoky grilled steak and veggies that screams summer. These kabobs are a warm-weather must.

Customizable: Don’t love mushrooms? Add bell peppers or red onion instead. These kabobs are totally adaptable to your favorites.

Impressively Simple: They look like a showstopper, but they come together with just a few simple steps. Minimal dishes, maximum flavor.

Ingredients in Grilled Steak, Potato, and Mushroom Kabobs

Here’s what brings these bold, hearty kabobs to life:

Steak (Ribeye, Sirloin, or NY Strip):

Rich and juicy, these cuts stay tender and flavorful on the grill. Cut them into chunks that are big enough to stay moist but small enough to cook evenly.

Baby Potatoes:

Creamy and tender with just the right amount of bite. They’re parboiled before grilling to ensure perfect doneness every time.

Whole Button or Cremini Mushrooms:

Meaty and earthy, mushrooms soak up the marinade beautifully and hold their texture on the grill. Plus, they pair perfectly with steak.

Olive Oil:

Forms the base of the marinade and helps everything get that nice golden sear.

Garlic:

Minced or grated, garlic infuses everything with rich, savory flavor.

Fresh or Dried Rosemary:

Aromatic and woodsy, rosemary adds that steakhouse-quality depth. Thyme or oregano also work beautifully here.

Soy Sauce or Worcestershire Sauce:

For that umami punch and a bit of saltiness that takes things to the next level.

Salt & Pepper:

Simple but essential for seasoning the steak and veggies perfectly.

Optional: Red Pepper Flakes or Balsamic Glaze

Want a little heat? A sprinkle of red pepper flakes will do the trick. Or drizzle with balsamic glaze after grilling for a sweet-tangy finish.

Instructions

Here’s how to bring these crowd-pleasing kabobs together, step by step:

Prep the Potatoes:

Boil baby potatoes in salted water for about 8–10 minutes until just tender. Drain and let cool slightly. This ensures they’re perfectly cooked on the grill without burning.

Marinate the Steak and Veggies:

In a large bowl, whisk together olive oil, garlic, soy sauce or Worcestershire, rosemary, salt, and pepper. Add the steak, mushrooms, and cooled potatoes. Toss to coat. Let marinate in the fridge for at least 30 minutes (up to 4 hours for max flavor).

Assemble the Kabobs:

Thread marinated steak, potatoes, and mushrooms onto skewers, alternating ingredients for even cooking and eye-catching presentation.

Preheat the Grill:

Heat your grill to medium-high and oil the grates to prevent sticking.

Grill to Perfection:

Place kabobs on the grill and cook for about 10–12 minutes, turning occasionally, until the steak is cooked to your desired doneness and you’ve got beautiful grill marks.

Rest and Serve:

Let kabobs rest for a few minutes before serving. This helps the juices redistribute and keeps the steak tender and juicy.

Nutrition Facts

Servings: 4
Calories per serving: [Insert calorie count here]

Preparation Time

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Marinate Time: 30 minutes (optional but recommended)
Total Time: About 1 hour

How to Serve Grilled Steak, Potato, and Mushroom Kabobs

• As-Is: These kabobs are a full meal on a stick—no sides required!
• With a Fresh Salad: A crisp side salad with vinaigrette balances the richness of the steak and potatoes.
• Over Rice or Couscous: Serve kabobs over a bed of grains to soak up those flavorful juices.
• With a Yogurt or Garlic Sauce: A creamy dipping sauce adds an extra layer of flavor and keeps things fun.
• With Warm Flatbread: Wrap the kabob bites in grilled naan or pita for a delicious handheld option.

Additional Tips

• Use Metal Skewers or Soak Wooden Ones: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Even Sizing is Key: Cut steak and veggies into similar-sized pieces so everything cooks evenly.
• Don’t Overcrowd the Grill: Leave a little space between kabobs to get that perfect char.
• Rest the Meat: Giving your kabobs a few minutes to rest before serving keeps the steak juicy and flavorful.

FAQ Section

Q1: Can I use a different cut of beef?
A1: Absolutely! Sirloin is a great budget-friendly option, but ribeye or strip steak are extra juicy and flavorful.

Q2: Can I prep these kabobs in advance?
A2: Yes! You can marinate and assemble them up to 24 hours ahead—just cover and refrigerate until ready to grill.

Q3: What veggies go well if I want to add more?
A3: Bell peppers, cherry tomatoes, zucchini, and red onions all grill beautifully and add great color and flavor.

Q4: Can I cook these in the oven instead of grilling?
A4: Definitely. Use a broiler or roast at 425°F for 15–20 minutes, turning halfway through.

Q5: What’s the best way to store leftovers?
A5: Remove from skewers, store in an airtight container in the fridge for up to 3 days, and reheat gently in a skillet or microwave.

Conclusion

Grilled Steak, Potato, and Mushroom Kabobs are the ultimate summer dinner—savory, smoky, satisfying, and surprisingly simple. They’ve got everything you want in a meal, all threaded onto one glorious skewer. Whether you’re grilling for guests or just spicing up a weeknight dinner, this recipe delivers big-time flavor with minimal effort. Fire up the grill and let the good times (and good eats) roll!

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