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
Scale
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.
