Go Back
Grilled steak and potato kabobs on party serving board with dipping sauce, corn, and salad for backyard cookout

Easy Grilled Steak and Potato Kabobs

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

For the marinade:

  • 2 tbsp white vinegar
  • 1/4 cup soy sauce
  • 2 tbsp light brown sugar
  • 1/2 tsp garlic powder
  • 1/4 cup vegetable oil
  • 1/4 cup ketchup

For the kabobs:

  • 8 baby Yukon gold potatoes
  • 1 lb ribeye steak, cut into 1-inch cubes (approximately 16 pieces)
  • 8 baby bella mushrooms, wiped clean

For assembly:

  • Metal or wooden skewers (if wooden, soak in water 30 minutes before use)

Instructions
 

  • Cut the ribeye into 16 equal 1-inch cubes. Place steak and mushrooms into a gallon zip-lock bag.
  • In a medium bowl, whisk together all marinade ingredients until the sugar is dissolved. Pour over the steak and mushrooms. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.
  • While the steak marinates, wash the potatoes. Place them in a large saucepan, cover with 1 inch of water, and bring to a boil. Cook for 5 to 7 minutes until just barely fork-tender. Drain and set aside.
  • Assemble the kabobs by threading onto each skewer in this order: steak, potato, steak, mushroom, steak, potato, steak, mushroom. Repeat with remaining skewers until all ingredients are used.
  • Preheat grill to medium-high heat. Lightly oil the grates.
  • Grill kabobs for 5 to 6 minutes per side, turning every 3 minutes, until the steak is cooked to your preferred doneness and potatoes are nicely charred.
  • Remove from grill and let rest for 1 to 2 minutes before serving.

Notes

  • Do not skip the par-boil step for the potatoes - they will not fully cook in the same time as the steak if added raw.
  • Cut all ingredients into consistent 1 to 1.5-inch pieces for even cooking.
  • Oil the grill grates well and avoid constant flipping - let kabobs cook 4 to 5 minutes before turning so they release naturally and develop grill marks.
  • Let kabobs rest 1 to 2 minutes after grilling to lock in juices.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the grill for 2 to 3 minutes per side or in a 350°F oven for 10 minutes.
ESTIMATED NUTRITION (whole recipe)
  • Calories: 2200–2400
  • Protein: 150–160g
  • Fat: 150–160g
  • Carbohydrates: 80–90g