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
Scale
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
