Grilled Steak, Potato, and Mushroom Kabobs Recipe
If you love the sizzle of perfectly grilled steak combined with the comforting heartiness of potatoes and the earthiness of mushrooms, then you are going to adore this Grilled Steak, Potato, and Mushroom Kabobs Recipe. This dish brings together tender, flavorful sirloin cubes, golden parboiled potatoes, and juicy mushrooms all marinated in a savory blend of spices. Each kabob delivers a satisfying medley of textures and smoky char that makes every bite a celebration of fresh, simple ingredients done right. Whether for a laid-back weeknight dinner or a weekend barbecue with friends, this recipe is guaranteed to become a personal favorite you’ll want to make again and again.
Ingredients You’ll Need
Putting together this Grilled Steak, Potato, and Mushroom Kabobs Recipe is wonderfully straightforward. The ingredients are simple but essential, combining perfectly to create bold flavors, tender textures, and an inviting color palette that is as delicious as it is beautiful to see on the grill.
- 1 lb sirloin steak: Choose a well-marbled cut for juicy, tender cubes that soak up the marinade beautifully.
- 2 medium potatoes: Peeled and cut into cubes, parboiling them ensures they cook through without burning on the grill.
- 1 cup cremini or white mushrooms: Halved for balanced sizing, mushrooms add a rich, earthy flavor and juicy texture.
- 1/4 cup olive oil: A key component in the marinade that helps keep everything moist and promotes a nice char.
- 2 tablespoons soy sauce: Adds a deep umami punch that elevates the steak and vegetables.
- 1 tablespoon Worcestershire sauce: Brings a subtle tang and complexity that enhances every bite.
- 2 teaspoons garlic powder: For that warm, savory undertone that’s essential in any meat marinade.
- 1 teaspoon onion powder: Complements the garlic and rounds out the flavor profile perfectly.
- 1 teaspoon dried oregano: Adds a fragrant herbal note that pairs wonderfully with grilled steak.
- 1 teaspoon smoked paprika: Infuses the kabobs with a smoky depth and vibrant color.
- Salt and pepper: To taste, elevating all the natural flavors in each ingredient.
- Wooden or metal skewers: Essential for assembling your kabobs; soak wooden ones beforehand to prevent burning.
How to Make Grilled Steak, Potato, and Mushroom Kabobs Recipe
Step 1: Get Your Grill Ready
Before you start assembling, preheat your grill to medium-high heat. Giving the grates a light brush with oil prevents sticking, ensuring each kabob turns easily and crisply without losing any of those precious juiciness-filled cubes.
Step 2: Mix the Flavor-Packed Marinade
In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. This blend brings together a symphony of savory, smoky, and aromatic notes that will soak deeply into the meat and vegetables.
Step 3: Marinate the Ingredients
Toss your steak cubes, parboiled potatoes, and halved mushrooms in the marinade using a large resealable plastic bag or a shallow dish. Make sure everything is well coated. Let it rest for at least 30 minutes; longer if time allows, up to 2 hours, for the most flavorful results.
Step 4: Skewer Your Kabobs
Alternate threading steak, potato, and mushroom pieces onto your skewers for a beautiful balance of flavors and textures in every bite. If using wooden skewers, remember to soak them for 30 minutes to avoid any flare-ups on the grill.
Step 5: Grill to Perfection
Place the kabobs on your preheated grill and cook them for 10 to 15 minutes, turning a few times. Aim for medium-rare to medium doneness on the steak (about 4-6 minutes per side), making sure the potatoes are tender yet not mushy.
Step 6: Rest and Serve
Once grilled to perfection, remove your kabobs and give them a few minutes to rest. This rest period lets the juices redistribute, keeping your steak juicy and your kabobs bursting with flavor.
How to Serve Grilled Steak, Potato, and Mushroom Kabobs Recipe
Garnishes
Fresh garnishes like chopped parsley or a sprinkle of freshly cracked black pepper add brightness and a pop of color. A squeeze of lemon juice right before serving also adds a delightful tang that uplifts the savory marinade.
Side Dishes
Complement these kabobs with sides like a crisp green salad, grilled seasonal vegetables, or warm crusty bread. A creamy garlic aioli or a tangy yogurt-based sauce also pairs beautifully and turns the meal into a feast.
Creative Ways to Present
Serve your kabobs family-style on a wooden board with bowls of assorted dipping sauces. To impress guests, you can also place each kabob on a small plate with a side of roasted cherry tomatoes or a quinoa salad for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Place leftover kabobs in an airtight container and store in the refrigerator for up to three days. The steak will remain tender and the potatoes hold their texture well when properly stored.
Freezing
You can freeze the cooked kabobs by wrapping them tightly in plastic wrap and then foil. Frozen kabobs stay good for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat kabobs gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving if possible to keep the steak from becoming tough.
FAQs
Can I use a different cut of steak for this kabobs recipe?
Absolutely! While sirloin is a great choice for tenderness and flavor, other cuts like ribeye or flank steak can also work well. Just be mindful of the cooking time, as different cuts may require slight adjustments.
Do I have to parboil the potatoes?
Parboiling the potatoes ensures they cook through without burning on the grill. If you skip this step, your potatoes may remain hard. It’s a quick step that really improves the overall texture.
Can I make these kabobs vegetarian?
Yes! Simply replace the steak with hearty vegetables like bell peppers, zucchini, or tofu. Marinate and grill them the same way for a delicious vegetarian option.
How long should I marinate the kabobs?
The kabobs should marinate for at least 30 minutes, but letting them sit for 1 to 2 hours in the fridge allows the flavors to penetrate deeply, enhancing every bite.
What type of mushrooms works best?
Cremini or white button mushrooms are both excellent choices here. They are firm enough to hold up on the grill but still tender and flavorful when cooked.
Final Thoughts
This Grilled Steak, Potato, and Mushroom Kabobs Recipe is a fantastic way to enjoy a mouthwatering, hearty meal that feels both special and effortless. With its combination of juicy steak, tender potatoes, and perfectly grilled mushrooms soaked in a flavorful marinade, it’s no wonder this dish quickly becomes a go-to favorite. Give it a try for your next BBQ or family dinner, and I promise it will bring everyone running to the table for seconds.
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Grilled Steak, Potato, and Mushroom Kabobs Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
These Grilled Steak, Potato, and Mushroom Kabobs are a perfect combination of tender sirloin steak, parboiled potatoes, and juicy mushrooms marinated in a flavorful blend of olive oil, soy sauce, and aromatic spices, then grilled to perfection. Ready in just about an hour including marinating, this recipe yields a delicious, hearty meal ideal for outdoor grilling sessions or a casual family dinner.
Ingredients
For the Kabobs
- 1 lb sirloin steak, cut into 1-inch cubes
- 2 medium potatoes, peeled and cut into 1-inch cubes (parboiled for 5 minutes)
- 1 cup cremini or white mushrooms, halved
- Wooden or metal skewers
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat the grill: Heat your grill to medium-high and brush the grates with oil to prevent the kabobs from sticking during cooking.
- Prepare the marinade: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper until combined well.
- Marinate the ingredients: Place the cubed steak, parboiled potatoes, and halved mushrooms into a large resealable plastic bag or shallow dish. Pour the marinade over them and toss to coat evenly. Let them marinate for at least 30 minutes, preferably 1 to 2 hours, to absorb all flavors.
- Prepare skewers: If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread the marinated steak, potatoes, and mushrooms alternately onto the skewers for balanced flavor and cooking.
- Grill the kabobs: Place the prepared skewers on the preheated grill. Cook for 10 to 15 minutes, turning occasionally to ensure even cooking. Aim for about 4 to 6 minutes per side for medium-rare steak, making sure potatoes become tender and mushrooms are cooked through.
- Rest the kabobs: Remove the kabobs from the grill and let them sit for a few minutes to allow the juices to redistribute, enhancing flavor and tenderness.
- Serve: Serve the kabobs hot alongside grilled vegetables or a fresh salad for a complete and satisfying meal.
Notes
- Parboiling the potatoes before grilling helps to ensure they cook through without burning on the grill.
- Soaking wooden skewers prevents them from catching fire or burning during grilling.
- Marinating for longer times intensifies the flavor and tenderness of the steak and vegetables.
- Adjust grill cooking times based on steak thickness and personal doneness preference.
- To make this recipe gluten-free, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
