Name: Grilled Steak, Potato, and Mushroom Kabobs Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 pound sirloin steak (cut into 1.5-inch cubes); 1/2 pound baby potatoes (halved if large); 8 ounces whole cremini or button mushrooms; Skewers (metal or soaked wooden); 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 2 garlic cloves (minced); 1 teaspoon dried rosemary; 1/2 teaspoon black pepper; 1/2 teaspoon salt

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If you’re ready to take your grilling game to delicious new heights, these Grilled Steak, Potato, and Mushroom Kabobs are just what you need. This recipe brings together juicy, marinated sirloin steak, fluffy baby potatoes, and earthy cremini mushrooms, all charred to perfection on the grill. With a savory, garlicky marinade and just the right balance of flavors and textures, these kabobs are a crowd-pleaser you’ll want to make all summer long. Plus, they’re fun to assemble, easy to serve, and sure to impress friends and family alike!

Grilled Steak, Potato, and Mushroom Kabobs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these kabobs lies in their simplicity—each ingredient plays a starring role, lending its own charm, color, and texture to every bite. Gather these pantry-friendly staples, and you’re halfway to dinner bliss!

Sirloin Steak (1 pound, cut into 1.5-inch cubes): A tender cut that stays juicy on the grill, perfect for kabobs.
Baby Potatoes (1/2 pound, halved if large): These add hearty substance and become deliciously crisp on the outside when grilled.
Cremini or Button Mushrooms (8 ounces, whole): Earthy mushrooms absorb the marinade beautifully and hold up well to grilling.
Olive Oil (2 tablespoons): Adds richness, helps the marinade coat the ingredients, and prevents sticking on the grill.
Soy Sauce (2 tablespoons): Brings a deep, savory umami note that amps up the steak’s flavor.
Balsamic Vinegar (1 tablespoon): Offers a touch of sweetness and tang to balance the richness of the beef.
Garlic Cloves (2, minced): Essential for bright, aromatic depth in the marinade.
Dried Rosemary (1 teaspoon): Gives the kabobs a woodsy, herbal note that pairs wonderfully with steak and potatoes.
Black Pepper (1/2 teaspoon): Adds just the right amount of heat and spice to perk up the flavors.
Salt (1/2 teaspoon): Essential for seasoning—and don’t forget it brightens everything up!
Skewers (metal or soaked wooden): The trusty vehicle for grilling—soak wooden skewers in water for 20-30 minutes to prevent burning.

How to Make Grilled Steak, Potato, and Mushroom Kabobs

Step 1: Prep the Potatoes

Start by bringing a pot of salted water to a boil. Add the baby potatoes and cook them for about 8 to 10 minutes until they’re just fork-tender (think al dente—they’ll finish cooking on the grill). Drain and let them cool while you move on to the marinade.

Step 2: Whisk the Marinade

In a large bowl, whisk together the olive oil, soy sauce, balsamic vinegar, minced garlic, dried rosemary, salt, and black pepper. This savory-sweet marinade not only elevates the flavor of the steak but also infuses the potatoes and mushrooms with loads of character.

Step 3: Marinate Everything

Toss the steak cubes, cooled baby potatoes, and whole mushrooms with the marinade, making sure everything is well coated. Cover and let the mixture marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. The longer they marinate, the bigger the flavor!

Step 4: Skewer and Assemble

Preheat your grill to medium-high and oil the grates lightly to keep everything from sticking. Thread the steak, potatoes, and mushrooms onto skewers, alternating them for a beautiful color combo and even cooking. Leave a little space between each ingredient for the best grill marks!

Step 5: Grill to Perfection

Place the Grilled Steak, Potato, and Mushroom Kabobs on your hot grill. Cook for 10 to 12 minutes, turning every few minutes, until the steak reaches your desired doneness and the vegetables have a gorgeous char. If you reserved some marinade (before tossing with raw meat!), brush it on during grilling for that extra mouthwatering finish.

Step 6: Rest and Serve

Remove the kabobs from the grill and let them rest briefly. This quick pause helps the steak stay juicy. Then serve them hot and watch everyone dive in!

How to Serve Grilled Steak, Potato, and Mushroom Kabobs

Garnishes

Sprinkle a little chopped fresh parsley or rosemary over your Grilled Steak, Potato, and Mushroom Kabobs. A squeeze of lemon or a drizzle of herby chimichurri also adds brightness and color for that final gourmet flourish.

Side Dishes

These kabobs are perfect with a simple side salad, grilled corn, or a spoonful of garlicky yogurt sauce. For a heartier meal, pair with rice pilaf, crusty bread, or a summery grain salad to round everything out.

Creative Ways to Present

Slide the kabobs straight onto a serving platter for a backyard feast, or serve each skewer atop a bed of baby greens for a stunning dinner plate presentation. For parties, try mini kabobs for appetizer bites, or de-skewer everything and serve as a vibrant grilled platter buffet-style.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Grilled Steak, Potato, and Mushroom Kabobs, simply remove everything from the skewers and store in an airtight container in the fridge. They’ll stay fresh and tasty for up to three days, making lunchtime meal prep a breeze.

Freezing

While the potatoes may soften a touch after thawing, you can freeze the cooked kabob ingredients for up to two months. Let them cool completely, separate from the skewers, and freeze in a single layer before transferring to a freezer bag or container.

Reheating

To reheat, pop the kabob pieces in a hot skillet with a splash of water or broth, cover, and steam for a few minutes until warmed through. Alternatively, you can reheat in the microwave in short bursts, being careful not to overcook the steak.

FAQs

Can I use a different cut of beef for these kabobs?

Absolutely! While sirloin is a favorite for its balance of tenderness and flavor, ribeye or strip steak make equally great alternatives. Just avoid cuts that are too lean or tough, as they may dry out on the grill.

Can I add more vegetables to the kabobs?

Yes! Feel free to include bell peppers, red onions, zucchini, or cherry tomatoes. They add color, sweetness, and even more flavor to the Grilled Steak, Potato, and Mushroom Kabobs.

Do I have to parboil the potatoes?

Parboiling the potatoes is key to ensuring they’re perfectly cooked alongside the steak and mushrooms. If you skip this step, the potatoes may be underdone by the time everything else is ready.

How can I make these kabobs gluten-free?

Simply use a certified gluten-free soy sauce or tamari in the marinade. Everything else in this recipe is naturally gluten-free, making it an easy option for guests with dietary restrictions.

What’s the best way to prevent wooden skewers from burning?

Soak wooden skewers in water for 20-30 minutes before assembling the kabobs. This helps prevent them from charring or catching fire on the grill, so you can focus on getting that perfect sear.

Final Thoughts

These Grilled Steak, Potato, and Mushroom Kabobs are as fun to make as they are to eat, and they bring a little excitement to any backyard get-together or weeknight dinner. If you’re looking for a foolproof way to turn everyday ingredients into something truly special, give these kabobs a try—you’ll be coming back for seconds!

Grilled Steak, Potato, and Mushroom Kabobs Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 32 minutes (plus marinating)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Grilled Steak, Potato, and Mushroom Kabobs are a delicious and easy-to-make dish that’s perfect for summer grilling. Tender sirloin steak, baby potatoes, and flavorful mushrooms are marinated in a savory blend of olive oil, soy sauce, and balsamic vinegar, then grilled to perfection on skewers. A simple yet satisfying main course that’s sure to impress your guests.

Ingredients

Scale

For the Kabobs:

1 pound sirloin steak (cut into 1.5-inch cubes)
1/2 pound baby potatoes (halved if large)
8 ounces whole cremini or button mushrooms
Skewers (metal or soaked wooden)

For the Marinade:

2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt

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Instructions

Cook the Potatoes: Boil baby potatoes in salted water until fork-tender. Drain and let cool.
Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, rosemary, salt, and pepper.
Marinate the Ingredients: Add steak, potatoes, and mushrooms to the marinade. Toss to coat and refrigerate for at least 30 minutes.
Grill the Kabobs: Thread steak, potatoes, and mushrooms onto skewers. Grill for 10-12 minutes, turning occasionally, until cooked to desired doneness.
Serve: Enjoy hot off the grill!