There is something truly magical about the combination of tender steak, hearty potatoes, and earthy mushrooms all sizzling together on the grill. This Grilled Steak Potato Mushroom Kabobs Recipe delivers an irresistible harmony of flavors and textures that will have everyone reaching for seconds. Whether you’re firing up the backyard grill for a summer get-together or craving a comforting yet fresh meal, these kabobs are a fantastic choice. The marinade infuses the ingredients with a perfect balance of garlic, herbs, and tangy balsamic vinegar, making every bite a celebration of savory goodness.
Ingredients You’ll Need
These ingredients are simple and straightforward, yet each one plays a vital role in building the incredible taste, texture, and visual appeal of the kabobs. From the juicy steak to the tender potatoes and flavorful mushrooms, every element shines.
- 1 pound steak: Choose a cut like sirloin or ribeye for the perfect balance of tenderness and flavor when grilled.
- 8 ounces mushrooms: Button or cremini mushrooms work well, adding a meaty, earthy bite that complements the steak beautifully.
- 1 pound small potatoes: Baby potatoes hold up well on the grill and soak up the marinade for extra deliciousness.
- 1/4 cup olive oil: A good-quality olive oil is essential for creating the marinade base and keeping ingredients moist on the grill.
- 1/4 cup balsamic vinegar: Adds a tangy sweetness that perfectly balances the savory flavors in the dish.
- 3 cloves garlic (minced): Fresh garlic gives the kabobs a punch of aromatic, savory depth.
- 1 teaspoon salt: Enhances all the flavors to make them pop.
- 1/2 teaspoon pepper: Adds just the right hint of heat without overpowering.
- 1/2 teaspoon dried rosemary: Brings a fragrant, pine-like aroma that pairs wonderfully with grilled meats.
- 1/2 teaspoon dried oregano: Offers a subtle herbal earthiness that rounds out the marinade.
How to Make Grilled Steak Potato Mushroom Kabobs Recipe
Step 1: Prepare the Steak and Mushrooms
Start by cutting the steak into 1-inch chunks—this size helps the meat cook evenly and stay juicy. Place the steak pieces and whole mushrooms into a rimmed baking pan. This simple step sets the stage for marinating these ingredients to deepen their flavors.
Step 2: Whisk and Pour the Marinade
In a medium bowl, combine olive oil, balsamic vinegar, minced garlic, salt, pepper, rosemary, and oregano. Whisk everything together until well blended. Pour this vibrant marinade over the steak and mushrooms, then cover and refrigerate for at least 2 hours. This resting time allows the flavors to seep in for truly mouthwatering results.
Step 3: Boil the Potatoes
While the meat and mushrooms soak up the marinade, cook the small potatoes in a large pot of salted boiling water until they’re just tender—about 8 to 10 minutes. Avoid overcooking so they maintain their shape on the kabobs. Drain them and let them cool slightly before threading.
Step 4: Thread the Kabobs
Alternate threading the marinated steak chunks, mushrooms, and boiled potatoes onto skewers. This combination ensures each bite delivers a harmonious blend of textures and tastes—a juicy bite of steak, the earthiness of mushroom, and creamy, tender potato.
Step 5: Grill to Perfection
Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for 10 to 12 minutes, turning once halfway through, until the steak reaches your desired doneness. Finish by seasoning with a little extra salt and pepper. Serve these kabobs immediately for the best experience.
How to Serve Grilled Steak Potato Mushroom Kabobs Recipe
Garnishes
Fresh garnishes elevate your dish both in flavor and appearance. Sprinkle chopped fresh parsley or a few sprigs of rosemary over the kabobs just before serving. A quick squeeze of lemon juice can add a delightful brightness that complements the rich grilled flavors.
Side Dishes
These kabobs pair beautifully with a green salad tossed in light vinaigrette, grilled vegetables, or even a simple rice pilaf. For a heartier meal, a creamy garlic mashed potato works wonders alongside to soak up any juices dripped from the kabobs.
Creative Ways to Present
To impress guests, serve the kabobs standing vertically in a rustic wooden board or lay them over a bed of fresh arugula with a drizzle of balsamic glaze. Wrapping warmed flatbread around the kabob pieces can create a fun handheld experience, almost like a gyro but with that smoky, savory twist only grilled steak potato mushroom kabobs offer.
Make Ahead and Storage
Storing Leftovers
Leftover kabobs keep well in an airtight container in the refrigerator for up to three days. Make sure the pieces are cooled to room temperature before storing to preserve texture and flavor.
Freezing
If you’d like to freeze some for later, remove the kabob pieces from the skewers and freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. Use within two months for peak freshness.
Reheating
Reheat leftover kabob pieces gently in an oven set to 350°F (175°C) for about 10-12 minutes or until warmed through. Avoid microwaving when possible, as it can toughen the steak and make the potatoes less appealing.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While button or cremini mushrooms work best due to their size and texture, you can experiment with shiitake or portobello slices for a richer flavor, just keep in mind the cooking times may vary slightly.
Do I need to soak wooden skewers before grilling?
Yes, if you’re using wooden skewers, soaking them in water for at least 30 minutes before grilling helps prevent burning and keeps the kabobs intact during cooking.
Can I prepare this recipe without a grill?
Definitely! You can cook the kabobs under a broiler or on a stovetop grill pan. Just keep an eye on the cooking times and turn frequently to achieve that same lovely char and even cooking.
How long can I marinate the steak and mushrooms?
While a minimum of 2 hours is recommended to let the flavors develop, you can marinate up to 8 hours in the refrigerator for an even more intense taste. Avoid going beyond that to prevent the meat from becoming mushy.
What can I substitute for balsamic vinegar in the marinade?
If you don’t have balsamic vinegar on hand, red wine vinegar mixed with a small amount of honey or brown sugar works well to mimic its sweet and tangy profile.
Final Thoughts
Trust me, making this Grilled Steak Potato Mushroom Kabobs Recipe is one of those joyful cooking experiences that brings friends and family together around the grill. Its delightful flavors, easy preparation, and beautiful presentation are bound to earn a regular spot in your recipe rotation. Give it a try soon—you’re going to love every bite!
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Grilled Steak Potato Mushroom Kabobs Recipe
- Prep Time: 15 minutes (plus 2 hours marinating)
- Cook Time: 20 minutes (10-12 minutes grilling + 8-10 minutes boiling potatoes)
- Total Time: Approximately 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Grilled Steak Potato Mushroom Kabobs are a flavorful and hearty meal perfect for outdoor grilling. Marinated steak and mushrooms are paired with tender boiled potatoes, skewered, and grilled to juicy perfection with a delicious balsamic garlic marinade.
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 pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Instructions
- Cut and Prepare Ingredients: Cut the steak into 1-inch chunks and place into a rimmed baking pan along with the whole mushrooms.
- Make 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 chunks and mushrooms, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
- Boil Potatoes: While the meat is marinating, boil the small potatoes in a large pot of salted water until just tender, about 8 to 10 minutes. Drain the potatoes and let them cool slightly so they are easier to handle for skewering.
- Assemble Kabobs: Thread the marinated steak pieces, mushrooms, and boiled potatoes alternately onto skewers, distributing ingredients evenly.
- Grill Kabobs: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 10 to 12 minutes, turning once during cooking, until the steak reaches the desired doneness and the mushrooms are tender.
- Season and Serve: Once grilled, reseason kabobs with additional salt and pepper if needed, and serve immediately while hot and juicy.
Notes
- Marinate the steak and mushrooms for at least 2 hours or up to overnight for deeper flavor.
- Use small potatoes that are similar in size for even cooking on kabobs.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Adjust grilling time based on your preferred steak doneness.
- Serve with a fresh salad or grilled vegetables for a complete meal.
