There is something truly irresistible about the combination of juicy steak, tender potatoes, and earthy mushrooms on a skewer. This Grilled Steak, Potato, and Mushroom Kabobs Recipe brings together simple, fresh ingredients in a way that’s perfect for any cookout or casual dinner. Marinated to infuse deep flavors, then grilled to perfection, these kabobs offer a delightful balance of smoky char, savory meat, and satisfying texture that will have you coming back for seconds — and maybe even thirds!
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and texture of these kabobs. Each component plays an essential role: from the hearty steak to the versatile mushroom, and the tender potatoes that soak up all those mouthwatering marinade flavors.
- 1 pound steak: Choose a cut like sirloin or ribeye for tenderness and beefy flavor that holds up well on the grill.
- 8 ounces mushrooms: Button or cremini mushrooms add an earthy depth and juicy bite to the kabobs.
- 1 pound small potatoes: Baby Yukon Gold or red potatoes work best for their creamy texture and quick cooking time.
- 1/4 cup olive oil: This forms the rich base of the marinade, helping to keep the meat moist and infusing vibrant flavor.
- 1/4 cup balsamic vinegar: Adds a tangy sweetness that beautifully balances the savory elements.
- 3 cloves garlic (minced): Brings a punch of aromatic sharpness to the dish.
- 1 teaspoon salt: Essential for enhancing all the natural flavors.
- 1/2 teaspoon pepper: Provides a mild heat that complements rather than overwhelms.
- 1/2 teaspoon dried rosemary: Offers a fragrant woodsy note that pairs wonderfully with steak and mushrooms.
- 1/2 teaspoon dried oregano: Contributes a subtle herbaceous layer, rounding out the marinade perfectly.
How to Make Grilled Steak, Potato, and Mushroom Kabobs Recipe
Step 1: Prepare and Marinate the Steak and Mushrooms
Start by cutting your steak into juicy 1-inch chunks — these bite-sized pieces will cook evenly on the grill and soak up loads of flavor. Toss the steak chunks and whole mushrooms into a rimmed baking pan, ready for a delicious marinade.
Step 2: Whisk Up the Flavorful Marinade
In a medium bowl, whip together olive oil, balsamic vinegar, minced garlic, salt, pepper, rosemary, and oregano. This mixture brings a bright, herb-infused punch that elevates the natural savoriness of the meat and mushrooms. Pour this marinade over the steak and mushrooms, cover the pan, and let it sit refrigerated for at least 2 hours — patience here really rewards your taste buds!
Step 3: Boil the Potatoes
While your steak and mushrooms soak up that goodness, bring a large pot of salted water to a boil and cook the small potatoes until just tender — about 8 to 10 minutes. You want them soft enough to poke with a fork but still firm so they hold their shape on the skewers. Once done, drain and let them cool a little before threading.
Step 4: Assemble the Kabobs
Ready your skewers and let the fun begin. Thread the marinated steak chunks, mushrooms, and boiled potatoes alternately onto each skewer. This not only creates a colorful presentation but ensures every bite combines tender meat, earthy mushrooms, and creamy potatoes in perfect harmony.
Step 5: Grill to Perfection
Heat your grill to medium-high and lay the kabobs on the grate. Grill for 10 to 12 minutes total, turning once halfway through to get a gorgeous char on all sides. Cook the steak to your preferred doneness and feel free to season again with a pinch of salt and pepper right after grilling. Serve immediately for the best flavor and juiciness.
How to Serve Grilled Steak, Potato, and Mushroom Kabobs Recipe
Garnishes
Sprinkle chopped fresh parsley or a squeeze of lemon over the kabobs just before serving to add a fresh, zesty brightness that wakes up all the savory grilled flavors. A light drizzle of extra virgin olive oil can also add lovely shine and enhance the mouthfeel.
Side Dishes
These kabobs shine alongside simple sides like a crisp garden salad, grilled corn on the cob, or a tangy coleslaw. A creamy garlic or herb yogurt dip makes a fantastic companion that balances the smoky elements with cool creaminess.
Creative Ways to Present
For a fun twist, serve the kabobs over a bed of fluffy couscous or wild rice for a full meal in one bite. You can also cut the kabobs into smaller chunks and toss them into a hearty pita wrap with crisp veggies and your favorite sauce for an easy handheld dinner.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the kabobs to an airtight container and refrigerate for up to 3 days. Keeping the marinade on the meat helps retain moisture and flavor, so don’t rinse them before storing.
Freezing
While fresh grilling is best, you can freeze uncooked marinated steak and mushroom kabobs for up to one month. Place them on a tray to freeze individually, then move to a freezer-safe bag. Potatoes don’t freeze well for this dish, so it’s better to add them fresh when grilling.
Reheating
Gently reheat refrigerated kabobs in the oven at 350°F (175°C) for about 10-15 minutes, or warm them on a grill pan to revive that smoky flavor. Avoid microwaving to preserve texture.
FAQs
Can I use different types of mushrooms?
Absolutely! While button or cremini mushrooms work great, you can experiment with portobello slices or shiitakes for a deeper, meatier flavor. Just keep in mind the cooking times might vary slightly.
What if I don’t have a grill?
No grill? No problem! These kabobs also cook wonderfully under a broiler or on a grill pan indoors. Just watch them closely to avoid overcooking or burning.
How do I know when the steak is done?
Cooking times will vary based on thickness and grill heat, but 10-12 minutes for 1-inch chunks usually hits medium-rare to medium. Use a meat thermometer if you want to be precise — 135°F for medium-rare is perfect.
Can I use larger potatoes?
For this recipe, small potatoes are best because they cook quickly and hold together on skewers. If you only have larger potatoes, cut them into similar-sized chunks to ensure even cooking.
Is this recipe good for entertaining?
Definitely! Grilled Steak, Potato, and Mushroom Kabobs Recipe is a crowd-pleaser that’s easy to prepare in advance, looks beautiful, and offers a perfect balance of flavors that appeal to almost everyone at the table.
Final Thoughts
If you’re looking for a dish that combines the smoky char of grilled steak with the comforting goodness of potatoes and mushrooms, this Grilled Steak, Potato, and Mushroom Kabobs Recipe is a fantastic choice. It’s approachable enough for weeknight dinners yet special enough for weekend gatherings. Give it a try and watch how it quickly becomes a family favorite — I promise it’s a game changer on your grill!
Print
Grilled Steak, Potato, and Mushroom Kabobs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (excluding marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Grilled Steak Potato Mushroom Kabobs combine tender marinated steak chunks, earthy mushrooms, and perfectly boiled small potatoes grilled to a juicy finish. Infused with a flavorful balsamic and herb marinade, these kabobs are ideal for a hearty and delicious outdoor meal, perfect for summer barbecues or any grilling occasion.
Ingredients
Meat and Vegetables
- 1 pound steak, cut into 1-inch chunks
- 8 ounces mushrooms
- 1 pound small potatoes
Marinade
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Instructions
- Prepare the steak and mushrooms: Cut the steak into 1-inch chunks and place them in a rimmed baking pan along with the whole mushrooms.
- Make the marinade and marinate: In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, dried rosemary, and dried oregano. Pour this marinade over the steak and mushrooms, cover the pan, and refrigerate for at least 2 hours to let the flavors infuse.
- Boil the potatoes: While the steak marinates, boil the small potatoes in a large pot of salted water until just tender, about 8 to 10 minutes. Drain and allow them to cool slightly so they can be handled safely.
- Assemble the kabobs: Thread the marinated steak chunks, mushrooms, and boiled potatoes alternately onto skewers, distributing the ingredients evenly.
- Grill the kabobs: Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for 10 to 12 minutes, turning once halfway through to ensure even cooking. Grill until the steak reaches your desired doneness. After grilling, season with additional salt and pepper if needed and serve immediately.
Notes
- For best results, use steak cuts suitable for grilling such as sirloin or ribeye.
- Soak wooden skewers in water for at least 30 minutes before threading ingredients to prevent burning on the grill.
- If you prefer a more charred flavor, cook the kabobs a minute or two longer, but avoid overcooking the steak to keep it tender.
- These kabobs pair well with a fresh green salad or grilled vegetables on the side.
