GRILLED STEAK POTATO MUSHROOM KABOBS — Juicy steak, tender potatoes and savory mushrooms are skewered and grilled to perfection!
When it comes to hearty, satisfying meals, husband and three boys are definitely steak and potatoes kind of guys. And I’m a pretty big fan of meat and potatoes myself!
Which means these Grilled Steak, Potato Mushroom Kabobs were guaranteed to be a hit with the whole family.
The steak and mushrooms are marinated in seasoned olive oil and balsamic vinegar, then grilled, kabob-style, with tender potatoes.
It’s a savory combination of flavors and textures that never fails to impress my hungry boys!
FANTASTIC!!! I made these the other night and they were AMAZING! I’m going to bottle some of this marinade and take it to Charleston for my girls trip this weekend! ~ Amanda
If you can’t find potatoes small enough for kabobs, feel free to cut what you have in to large chunks. It will work just as well. Just be sure to leave plenty of time for a good marinade–it’s what makes these kabobs so wonderful.
I suspect these would also be wonderful with chicken or pork, as well as other veggies, like bell peppers and onions.
That’s the great thing about a good marinade, it can be used in so many different ways. These kabobs are sure to be a regular part of our summer grilling routine.
One last tip: if you’re using wooden skewers to soak them in water for at least 30 minutes before grilling.
WHAT PEOPLE ARE SAYING ABOUT GRILLED STEAK POTATO MUSHROOM KABOBS
Thanks for sharing this recipe. We will be adding it to our family favorite recipes. It was delicious! ~ Diane
Made it with stew meat and baby potatoes and doubled for my daughter’s birthday luau. Hit of the party. ~ Donna
Delicious! Lends itself to wide variation, easy prep and cooking. ~ April
This marinade is great on regular grilled steak too, not just kebabs. Will make it again for sure. ~ Jessica
Be sure to save this Grilled Steak Potato Mushroom Kabobs recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Mushrooms
Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.
Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.
Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.
If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.
Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.
Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.
Here’s what you’ll need to make Grilled Steak Potato Mushroom Kabobs
- Produce: mushrooms, small potatoes, garlic
- Olive oil
- Balsamic vinegar
- Spices: salt and pepper, rosemary, oregano
Grilled Steak Potato Mushroom Kabobs
Juicy steak, tender potatoes and savory mushrooms are skewered and grilled to perfection!
- 1 pound steak
- 8 ounces mushrooms
- 1 pound small potatoes
- 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
- Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
- In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
- Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
- Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.
Total time does not include marinading.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 73mgSodium: 403mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 23g
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Who Dished It Up First: Adapted from Love Grows Wild
Made this for dinner tonight and it was phenomenal. Used new york strip and baby bella mushrooms. Served it with steamed burssle sprouts, and spinach and parmesan orzo.
Thanks so much Ashley!
I’m something of a kabob hobbyist. These came out perfect 🙂
Thanks so much Ali!
I made this last nite ad it was fabulous cnt wait 2 make it again
I made this last nite ad it was fabulous cnt wait 2 make it again thanks
Ive been looking for a some new ideas for “food on a stick” for my next cook out.
This fits the bill perfectly. Oregano and rosemary goes so well with steak!
How could u do these in the oven?
Would this work with sweet potatoes?
I’ve never tried it, but I would think so.
Can I prepare everything the night before and let it marinate over night and all day? By the time I get home from work I won’t have enough time to let it marinate otherwise.
That should be fine. They might even taste better!
1- how many does a 1 lb of meat etc feed?
2- what type of meat to use? making iti for a crowd.
thank y ou
I used New York strip steaks. You want to use a steak that would grill up well on it’s own. And this recipe serves about 6 people.
thank you. i need to use a less expensive cut of meat. will see whats available at BJ’s
How high of a heat did you grill the kabobs at?
Step 5: Heat grill to medium-high heat.
I made this for a cook out tonight. So I tripled the recipe. Huge hit. Thanks for the recipe.
Awesome! Thank you!
Can’t wait to try this it looks good
Making these for the second time today. We really enjoyed them the first time!
FANTASTIC!!! I made these the other night and they were AMAZING! My favorite part? The mushrooms! I packed the gills with the herb bits from the marinade and sealed them with the next item on the skewer and drizzled them again so they had a little extra pow. It was all very tasty and the potatoes were yummy too since they were crisped up nicely on the grill ( I found the wetter the better so they don’t stick). And OF COURSE, the steak was so great! I went with some Sirloin steaks which never disappoints on the grill or the pocket book. I’m going to bottle some of this marinade and take it to Charleston for my girls trip this weekend! There’s a grill at the house we’re renting so I’m going to make these. Maybe just with mushrooms! Thanks for the easy and yummy recipe!
Thanks so much! Have a great time on your girl’s trip!
Thanks for sharing this recipe. We will be adding it to our family favorite recipes. It was delicious!
Made it with stew meat and baby potatoes and doubled for my daughter’s birthday luau. Hit of the party.
Wonderful! Thank you!
Hey there i like whole recipe but i did not like potatoes so please suggest me something else which i should use instead of potatoes… Thanks
A great share! The steak was great and i loved the mushrooms. Thank you so much for posting the recipe.
Very interesting the proposal of potatoes, meat and mushrooms in the stick! It is a simple recipe but it is very delicious, I must try it.
my husband just love to eat his favorite food.thanks for sharing.:)
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