October 5th, 2015

Grilled Steak Potato Mushroom Kabobs

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When it comes to hearty, satisfying meals, husband and three boys are definitely steak and potatoes kind of guys. And I’m a pretty big fan of meat and potatoes myself! Which means these Grilled Steak, Potato Mushroom Kabobs were guaranteed to be a hit with the whole family.

Grilled Steak Potato Mushroom Kabobs

The steak and mushrooms are marinated in seasoned olive oil and balsamic vinegar, then grilled, kabob-style, with tender potatoes.

It’s a savory combination of flavors and textures that never fails to impress my hungry boys!

If you can’t find potatoes small enough for kabobs, feel free to cut what you have in to large chunks. It will work just as well. Just be sure to leave plenty of time for a good marinade–it’s what makes these kabobs so wonderful.

I suspect these would also be wonderful with chicken or pork, as well as other veggies, like bell peppers and onions.

That’s the great thing about a good marinade, it can be used in so many different ways. These kabobs are sure to be a regular part of our summer grilling routine.

Be sure to save this Grilled Steak Potato Mushroom Kabobs recipe to your favorite Pinterest board for later.

 

Grilled Steak Potato Mushroom Kabobs

One last tip: if you’re using wooden skewers to soak them in water for at least 30 minutes before grilling.

 

Grilled Steak, Potato & Mushroom Kabobs

Serves 6     adjust servings

Juicy steak, tender potatoes and savory mushrooms are skewered and grilled to perfection!

Ingredients

  • 1 pound steak
  • 8 ounces mushrooms
  • 1 pound small potatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano

Instructions

  1. Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
  2. In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
  3. Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
  4. Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
  5. Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Recipe Notes

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2 reviews

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Comments

  1. Made this for dinner tonight and it was phenomenal. Used new york strip and baby bella mushrooms. Served it with steamed burssle sprouts, and spinach and parmesan orzo.

  2. I’m something of a kabob hobbyist. These came out perfect 🙂

  3. I made this last nite ad it was fabulous cnt wait 2 make it again

  4. I made this last nite ad it was fabulous cnt wait 2 make it again thanks

  5. Ive been looking for a some new ideas for “food on a stick” for my next cook out.

    This fits the bill perfectly. Oregano and rosemary goes so well with steak!

  6. How could u do these in the oven?

  7. Would this work with sweet potatoes?

  8. Can I prepare everything the night before and let it marinate over night and all day? By the time I get home from work I won’t have enough time to let it marinate otherwise.

  9. 1- how many does a 1 lb of meat etc feed?

    2- what type of meat to use? making iti for a crowd.

    thank y ou

  10. thank you. i need to use a less expensive cut of meat. will see whats available at BJ’s

  11. How high of a heat did you grill the kabobs at?

  12. Heather Roberson says:

    I made this for a cook out tonight. So I tripled the recipe. Huge hit. Thanks for the recipe.

  13. Can’t wait to try this it looks good

 

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