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
Scale
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).
