If you’re on the hunt for a dish that’s packed with bold flavors, beautiful colors, and satisfying textures, the Grilled Steak, Potato, and Mushroom Kabobs Recipe is exactly what you need. This meal brings together juicy cubes of sirloin steak, tender parboiled potatoes, and earthy mushrooms, all marinated in a smoky, garlicky blend and grilled to perfection. It’s simple enough to whip up on a weeknight but impressive enough to serve guests, making it a versatile favorite that’s always a crowd-pleaser.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each adding its own unique contribution to the final dish. From the hearty steak to the flavorful marinade and the fresh mushrooms, every item plays a vital role in creating the perfect balance of taste and texture.
- 1 lb sirloin steak, cut into 1-inch cubes for even grilling and maximum juiciness.
- 2 medium potatoes, peeled and cubed, then parboiled for softness without losing their shape on the grill.
- 1 cup cremini or white mushrooms, halved to soak up the marinade and add an earthy depth.
- 1/4 cup olive oil, to keep everything moist and help the marinade cling.
- 2 tablespoons soy sauce, bringing a savory umami punch to the mix.
- 1 tablespoon Worcestershire sauce, adding complexity with its tangy, slightly sweet flavor.
- 2 teaspoons garlic powder, sprinkling in that irresistible garlicky kick.
- 1 teaspoon onion powder, to subtly enhance the savory notes.
- 1 teaspoon dried oregano, for a hint of herbal freshness.
- 1 teaspoon smoked paprika, lending a smoky warmth that ties it all together.
- Salt and pepper, to taste and to bring out the best in every ingredient.
- Wooden or metal skewers, for threading all those tasty morsels and grilling them evenly.
How to Make Grilled Steak, Potato, and Mushroom Kabobs Recipe
Step 1: Prepare Your Grill and Marinade
Start by heating your grill to medium-high and brushing it with oil to prevent the kabobs from sticking. Meanwhile, mix olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper in a bowl. This marinade is the heart of the flavor, giving each ingredient a savory, smoky, and herbaceous boost.
Step 2: Marinate the Ingredients
Place the steak cubes, potatoes, and mushrooms into a large resealable plastic bag or shallow dish. Pour the marinade over and toss everything to ensure an even coating. Let the mixture sit for at least 30 minutes, or ideally 1 to 2 hours, so the flavors really soak into every bite. This is where the magic starts to happen!
Step 3: Thread the Kabobs
Grab your skewers and load them with the marinated steak, potatoes, and mushrooms, alternating between each ingredient for a balanced bite. If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes beforehand — this keeps them from burning while grilling. The visual appeal alone will have everyone excited to dig in.
Step 4: Grill the Kabobs
Place the kabobs on the grill and cook for 10 to 15 minutes total, turning every few minutes to ensure even cooking. Aim for medium-rare steak (about 4 to 6 minutes per side), while making sure the potatoes become tender and lightly charred. The mushrooms should be juicy and flavorful, perfectly complementing the meat and potatoes.
Step 5: Rest and Serve
Once off the grill, allow your kabobs to rest a few minutes before serving. This helps the juices redistribute, creating a juicy and tender bite that’s impossible to resist. Now you’re ready to enjoy the delicious fruits of your labor!
How to Serve Grilled Steak, Potato, and Mushroom Kabobs Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro brings a bright pop of color and freshness to the smoky grilled flavors. A dash of flaky sea salt right before serving elevates the textures and adds a satisfying crunch. For a touch of zest, a little squeeze of lemon juice over the top can really brighten those earthy and savory notes.
Side Dishes
Pair these kabobs with a crisp green salad to offset the rich meat and potatoes, or go for grilled vegetables like asparagus, zucchini, or bell peppers to keep the theme going. Creamy garlic mashed potatoes or a cool cucumber and yogurt dip also work wonders alongside these skewers, creating a balanced plate full of flavor and variety.
Creative Ways to Present
Serve the kabobs on a large wooden board for a rustic, shareable vibe at your next gathering. You could also place them over a bed of fluffy couscous, quinoa, or rice for a hearty meal. Wrapping the kabobs in foil packets for a picnic or camping trip is another fun option, making the Grilled Steak, Potato, and Mushroom Kabobs Recipe just as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To keep the textures intact, be sure to let them cool down before sealing, and use within that time frame for the best taste and safety.
Freezing
If you have more kabobs than you can eat in a few days, freezing is a great option. Place them on a baking sheet to freeze individually before transferring to freezer bags. Frozen kabobs keep well for up to 2 months, allowing you to enjoy this flavorful recipe long after your initial cookout.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through, turning halfway. You can also pop them on the grill for a few minutes to revive the char and smoky flavor, just be careful not to overcook the steak during reheating.
FAQs
Can I use other cuts of steak for this kabob recipe?
Absolutely! While sirloin is perfect for its tenderness and flavor, cuts like ribeye, strip steak, or even flank steak will work. Just be mindful of cooking times since different cuts may require adjustments to grilling duration.
How do I prevent the potatoes from falling apart on the grill?
Parboiling the potatoes for about 5 minutes before skewering is key. This softens them slightly so they cook evenly on the grill without becoming mushy or breaking apart.
Can I prepare the kabobs entirely indoors?
Yes, if you don’t have access to a grill, you can use a grill pan or broiler in your oven. The high heat will still give you a nice char and cook everything through, although the smoky flavor from charcoal or gas grills will be less pronounced.
Do I need to marinate the kabobs for a long time?
While you can marinate for as little as 30 minutes to infuse good flavor, letting the kabobs sit for 1 to 2 hours will deepen the taste and tenderize the steak even more, making it well worth the wait.
Are wooden skewers better than metal skewers?
Both work well, but wooden skewers do require soaking before grilling to prevent burning. Metal skewers heat up faster, which can help cook the kebabs from the inside, but they get hot to the touch, so remember to use tongs or gloves when handling.
Final Thoughts
If you’re craving a meal that feels like a celebration every time you eat it, the Grilled Steak, Potato, and Mushroom Kabobs Recipe is your new go-to. Easy enough for any night of the week and full of satisfyingly bold flavors, it’s one of those dishes that brings people together and leaves everyone asking for seconds. Give it a try and watch it become a treasured favorite in your cooking repertoire.
Print
Grilled Steak, Potato, and Mushroom Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Grilled Steak, Potato, and Mushroom Kabobs are a perfect blend of tender sirloin steak, parboiled potatoes, and juicy mushrooms marinated in a flavorful mix of olive oil, soy sauce, Worcestershire sauce, and spices. Quickly grilled to perfection, these kabobs offer a delicious and hearty meal ideal for outdoor gatherings or a weeknight dinner.
Ingredients
Protein and Vegetables
- 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
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
Other
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes prior)
Instructions
- Preheat and Prepare the Grill: Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking before cooking.
- Make the Marinade: In a bowl, thoroughly mix olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper until well combined.
- Marinate the Ingredients: Place the sirloin steak cubes, parboiled potatoes, and halved mushrooms into a large resealable plastic bag or shallow dish. Pour the marinade over them and toss to coat evenly. Allow to marinate for at least 30 minutes, preferably 1 to 2 hours, for maximum flavor.
- Assemble the Kabobs: Thread the marinated steak, potato, and mushroom pieces onto skewers, alternating between each ingredient. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning during grilling.
- Grill the Kabobs: Place the kabobs on the preheated grill and cook for 10 to 15 minutes, turning occasionally. Grill until the steak reaches your desired level of doneness—approximately 4 to 6 minutes per side for medium-rare—and the potatoes are tender.
- Rest the Kabobs: Remove the kabobs from the grill and let them rest for a few minutes. This helps the juices redistribute in the meat, ensuring tenderness.
- Serve: Serve the kabobs hot, ideally with a side of grilled vegetables or a fresh salad to complement the flavors.
Notes
- To prevent wooden skewers from burning, soak them in water for at least 30 minutes before grilling.
- Parboiling the potatoes softens them slightly so they cook evenly on the grill.
- You can customize the marinade by adding fresh herbs like rosemary or thyme for additional aroma.
- To ensure even cooking, cut the steak, potatoes, and mushrooms into uniform 1-inch pieces.
- Use a meat thermometer if needed; medium-rare steak should reach an internal temperature of 130-135°F (54-57°C).
