If you’re looking for a show-stopping meal that’s just as perfect for a backyard BBQ as it is for a weeknight treat, you’ll fall head over heels for Grilled Steak, Potato, and Mushroom Kabobs. This dish brings together juicy chunks of sirloin, tender baby potatoes, and earthy mushrooms, all marinated in a savory blend, then charred to perfection on the grill. It’s a vibrant, satisfying crowd-pleaser that bursts with flavor in every bite, and it’s so easy to customize to your tastes. Ready to turn your next dinner into a mini celebration?
Ingredients You’ll Need
The magic of Grilled Steak, Potato, and Mushroom Kabobs is all about simple, everyday ingredients coming together in a way that makes each one shine. Every element brings its own flavor and texture, so don’t skip or skimp — it’s worth it!
- Sirloin steak: Tender and juicy, sirloin is the ideal cut for kabobs, holding up beautifully to grilling without drying out.
- Baby potatoes: These little gems provide a creamy, hearty bite; halving them if they’re large helps them cook evenly.
- Cremini or button mushrooms: Their earthy flavor soaks up the marinade and adds a meaty texture that complements the steak.
- Olive oil: Acts as the base of the marinade, helping everything brown up nicely on the grill.
- Soy sauce: Adds umami depth and a salty kick that makes the marinade irresistible.
- Worcestershire sauce: Brings tangy, savory notes that highlight the meatiness of the steak and mushrooms.
- Balsamic vinegar: A touch of sweetness and acidity balances the flavors and tenderizes the steak.
- Garlic cloves: Freshly minced garlic infuses the kabobs with aromatic richness.
- Dried rosemary or thyme: Either herb gives a pop of herby freshness that ties everything together.
- Salt: Essential for bringing out the natural flavors in every bite.
- Black pepper: A little heat and complexity to round out the marinade.
- Wooden or metal skewers: Skewers keep everything together for easy grilling and serving — just soak wooden ones first to prevent burning!
How to Make Grilled Steak, Potato, and Mushroom Kabobs
Step 1: Prep Your Skewers
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This simple trick keeps them from burning up over the flames and ensures your Grilled Steak, Potato, and Mushroom Kabobs hold together perfectly.
Step 2: Parboil the Potatoes
Bring a pot of salted water to a boil, and add your baby potatoes. Boil them for 8 to 10 minutes, just until they’re tender but not falling apart. This step ensures the potatoes finish cooking right alongside the steak and mushrooms on the grill, so every bite is creamy inside and crisp outside.
Step 3: Marinate Everything
In a large bowl or zip-top bag, whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, rosemary or thyme, salt, and black pepper. Add the steak cubes, parboiled potatoes, and mushrooms, tossing to coat them all in that gorgeous marinade. Let everything soak for at least 30 minutes (or up to 2 hours) in the fridge — the longer, the better for deep, savory flavor.
Step 4: Assemble the Kabobs
Once the marinating is done, thread the steak, potatoes, and mushrooms onto your skewers, alternating them for even cooking and a pretty presentation. This is the fun part where you can get creative — just make sure each skewer has a little bit of everything!
Step 5: Fire Up the Grill
Preheat your grill to medium-high heat. Place the kabobs on the grill grates and cook for 10 to 12 minutes, turning occasionally. You’re looking for a nicely charred exterior, juicy steak, and vegetables that are cooked through. If you reserved some marinade that didn’t touch raw meat, brush it over the kabobs as they cook for an extra layer of flavor.
Step 6: Rest and Serve
Once the Grilled Steak, Potato, and Mushroom Kabobs are beautifully grilled, let them rest for a few minutes before serving. This quick pause helps keep the steak juicy and gives you time to put together any sides or garnishes you love.
How to Serve Grilled Steak, Potato, and Mushroom Kabobs
Garnishes
Add a flourish of fresh herbs like parsley, chives, or thyme for color and a pop of freshness. A drizzle of chimichurri, garlic butter, or a cool herb yogurt sauce takes Grilled Steak, Potato, and Mushroom Kabobs over the top and makes every bite sing.
Side Dishes
These kabobs shine alongside simple sides like grilled corn, a crisp green salad, or fluffy rice. For a backyard feast, pair them with classic coleslaw, garlic bread, or even a light pasta salad to round out the meal.
Creative Ways to Present
Serve the kabobs family-style on a big platter with lemon wedges and extra sauce for dipping. Or, pile them over a bed of mixed greens for an effortless steak salad. For a fun twist, slide everything off the skewers and tuck it into warm pita bread with a dollop of sauce for a hearty handheld meal.
Make Ahead and Storage
Storing Leftovers
If you have extra Grilled Steak, Potato, and Mushroom Kabobs, let them cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as crave-worthy the next day.
Freezing
While freshly grilled kabobs are always best, you can freeze cooked steak, potatoes, and mushrooms (removed from the skewers) in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge for best results. The texture of the potatoes may soften, but the taste remains spot-on.
Reheating
To reheat, arrange kabob pieces on a baking sheet and warm in a 350°F oven for 10 to 15 minutes, until heated through. For a quick option, pop them in the microwave in 30-second bursts, but be careful not to overcook the steak. If you have a grill pan, a quick re-sear will revive that delicious char.
FAQs
Can I use a different cut of steak for these kabobs?
Absolutely! While sirloin is the classic choice for Grilled Steak, Potato, and Mushroom Kabobs because of its tenderness and flavor, you can also use ribeye, strip steak, or even filet mignon. Just avoid tougher cuts unless you marinate them longer for extra tenderness.
Do I have to parboil the potatoes first?
Yes, it’s highly recommended to give the potatoes a head start by parboiling them. This ensures they’re perfectly cooked by the time the steak is done and prevents undercooked or overly charred potatoes on your kabobs.
Can I make these kabobs in the oven if I don’t have a grill?
Certainly! You can broil the assembled kabobs on a foil-lined baking sheet, turning them halfway through, until the steak is cooked and the vegetables are caramelized. You’ll still get fantastic flavor and a bit of char.
What kind of mushrooms work best for these kabobs?
Cremini and button mushrooms are both excellent choices because they’re firm enough to stay on the skewer and soak up the marinade. If you love a meatier bite, try large portobello mushrooms cut into chunks for variety.
How do I prevent the kabobs from sticking to the grill?
Make sure your grill is preheated and clean, then oil the grates lightly just before adding the kabobs. The olive oil in the marinade also helps prevent sticking. Use a gentle touch when flipping the kabobs to keep everything intact.
Final Thoughts
There’s something truly special about gathering friends or family around a platter of Grilled Steak, Potato, and Mushroom Kabobs. With their juicy steak, tender veggies, and smoky char, they’re guaranteed to be a hit at your table. Give them a try the next time you fire up the grill — you’ll be amazed at how easy and delicious this crowd-pleaser can be!
Print
Grilled Steak, Potato, and Mushroom Kabobs Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 42 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Steak, Potato, and Mushroom Kabobs recipe brings together tender sirloin steak, baby potatoes, and savory mushrooms marinated in a flavorful mix of olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and herbs. Perfect for summer grilling, these kabobs are juicy, charred to perfection, and easy to prepare, making them a satisfying main course for any barbecue or family dinner.
Ingredients
For the Kabobs
- 1 pound sirloin steak, cut into 1 1/2-inch cubes
- 1/2 pound baby potatoes, halved if large
- 8 ounces cremini or button mushrooms, cleaned
- Wooden or metal skewers (if wooden, soaked in water for at least 30 minutes)
For the Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Parboil Potatoes: Boil baby potatoes in salted water for 8–10 minutes, just until tender but not fully cooked. Drain and let cool to handle and to prevent overcooking on the grill.
- Make Marinade and Marinate Ingredients: In a large bowl or zip-top bag, combine olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, dried rosemary, salt, and black pepper. Add the steak cubes, parboiled potatoes, and cleaned mushrooms, tossing them well to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
- Preheat Grill: Heat the grill to medium-high heat, ensuring it is clean and well-oiled to prevent sticking.
- Assemble Kabobs: Thread the steak, potatoes, and mushrooms alternately onto the skewers for even cooking and appealing presentation.
- Grill Kabobs: Place the kabobs on the grill and cook for 10–12 minutes, turning occasionally to ensure all sides are evenly cooked. Grill until the steak reaches desired doneness and the vegetables are nicely charred.
- Rest and Serve: Remove kabobs from the grill and let them rest for a few minutes to allow juices to redistribute. Serve warm alongside your choice of sauces or sides.
Notes
- For extra flavor, brush reserved marinade over kabobs during grilling, ensuring it hasn’t touched raw meat to avoid contamination.
- Serve with chimichurri, garlic butter, or a simple herb yogurt sauce for added taste.
- If using wooden skewers, soaking is crucial to prevent burning on the grill.
- Parboiling potatoes shortens grill time and ensures they cook through without burning the exterior.
Nutrition
- Serving Size: 2 skewers
- Calories: 390
- Sugar: 3g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
