Grilled Steak & Potato Kabobs
A sizzling summer skewer of marinated ribeye steak, parboiled Yukon Gold potatoes, and savory mushrooms. The perfect balance of smoky, sweet, and umami flavors for backyard cookouts or weeknight meals.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4 skewers
- Category: dinner
- Method: Grilling
- Cuisine: American
- Diet: Non-vegetarian
Ingredients
1 lb ribeye steak (cut into 16 bite-sized pieces)
4 Yukon Gold potatoes (cut into 16 1-inch cubes)
8 baby Bella mushrooms
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
Instructions
1. Parboil potatoes in salted water for 5 minutes, then drain and set aside.
2. In a bowl, whisk soy sauce, ketchup, and brown sugar to make marinade.
3. Add steak to marinade and refrigerate for 15 minutes.
4. Thread marinated steak, parboiled potatoes, and mushrooms onto skewers.
5. Preheat grill to medium-high heat (375°F/190°C). Cook skewers for 8-10 minutes, rotating occasionally, until steak is cooked to desired doneness and vegetables are charred.
Notes
Use soaked wooden skewers if preferred
Adjust grilling time for steak doneness (3-4 minutes per side for medium-rare)
Add bell peppers or onion for extra vegetables
Serve with a simple herb yogurt sauce for contrast