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
- Steak
- 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!
Ingredients
- 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
Instructions
- 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.
Notes
Total time does not include marinading.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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
Ashley
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.
Danelle
Thanks so much Ashley!
ali
I’m something of a kabob hobbyist. These came out perfect 🙂
Danelle
Thanks so much Ali!
CJ
I made this last nite ad it was fabulous cnt wait 2 make it again
CJ
I made this last nite ad it was fabulous cnt wait 2 make it again thanks
William
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!
Michele
How could u do these in the oven?
Emily
Would this work with sweet potatoes?
Danelle
I’ve never tried it, but I would think so.
Mindy
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.
Danelle
That should be fine. They might even taste better!
Angela
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
Danelle
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.
angela
thank you. i need to use a less expensive cut of meat. will see whats available at BJ’s
Ali
How high of a heat did you grill the kabobs at?
Danelle
Step 5: Heat grill to medium-high heat.
Heather Roberson
I made this for a cook out tonight. So I tripled the recipe. Huge hit. Thanks for the recipe.
Danelle
Awesome! Thank you!
Rebecca
Can’t wait to try this it looks good
April
Making these for the second time today. We really enjoyed them the first time!
Amanda Jones
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!
Danelle
Thanks so much! Have a great time on your girl’s trip!
Diane
Thanks for sharing this recipe. We will be adding it to our family favorite recipes. It was delicious!
Donna
Made it with stew meat and baby potatoes and doubled for my daughter’s birthday luau. Hit of the party.
Danelle
Wonderful! Thank you!
Emily
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
Nancy
A great share! The steak was great and i loved the mushrooms. Thank you so much for posting the recipe.
Calvin
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.
sarah animes
my husband just love to eat his favorite food.thanks for sharing.:)
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Sachin
I tried your recipe and my all friends loved it thank you
Mark
Anyone, who try this recipe?
Dang Thai
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Dang Thai from Embeya !
Dang Thai
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Dang Thai from Embeya !
Asad
I want to taste this delicious recipe.
Reena Gupta
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Reena Gupta
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Md Redoy Hossain
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Take care.