Looking for a hearty and flavorful meal that’s perfect for grilling? These Steak and Potato Kabobs are the ultimate savory skewers, featuring juicy, tender steak and perfectly roasted potatoes. Perfect for backyard barbecues or a weeknight dinner! 🥩🥔🍢
These kabobs are a satisfying combination of tender steak cubes and crispy potatoes, all grilled to perfection and drizzled with a delicious marinade. The steak soaks up all the smoky flavors from the grill, while the potatoes develop a golden, crisp exterior and soft interior. Whether you’re serving them for a casual gathering or as part of a family meal, these kabobs are sure to impress!
Why You’ll Love These Steak and Potato Kabobs
These kabobs are easy to prepare, bursting with flavor, and perfect for any grilling occasion. The marinade adds a wonderful depth of flavor to both the steak and potatoes, and the grilling process gives everything a delicious, smoky char. Plus, they’re versatile—pair them with your favorite veggies, or serve them with a fresh salad or dipping sauce.
Main Ingredients for Steak and Potato Kabobs
Each ingredient in this recipe works together to create a delicious, savory meal that’s simple yet full of flavor:
- Steak (1 ½ pounds, sirloin or ribeye, cut into 1 ½-inch cubes): Tender, juicy steak is the star of these kabobs, providing rich, savory flavor.
- Choose a well-marbled steak for the best flavor and tenderness.
- Baby Potatoes (1 pound, halved): These small potatoes are perfect for skewering, roasting up with a crispy exterior and creamy interior.
- You can also use fingerling or red potatoes.
- Olive Oil (3 tablespoons): Helps the steak and potatoes cook evenly and adds a rich, smooth flavor.
- Garlic (3 cloves, minced): Infuses the marinade with deep, savory notes.
- Fresh Rosemary (1 tablespoon, chopped): Adds a fragrant, earthy flavor that complements the steak and potatoes.
- Thyme or parsley can also work well as substitutes.
- Lemon Juice (2 tablespoons): Brightens up the marinade and adds a touch of acidity to balance the rich steak.
- Salt and Pepper (to taste): Enhances the flavors of both the steak and potatoes.
Optional Vegetables for Kabobs
- Bell Peppers: Add a sweet, smoky flavor and extra color.
- Onions: Grilled onions add a touch of sweetness.
- Zucchini: Provides a light, refreshing contrast to the steak.
Benefits of Ingredients
- Steak is a great source of protein and essential vitamins like iron and B12, making these kabobs not only tasty but also nutritious.
- Potatoes are high in potassium and fiber, adding heartiness to the meal.
How to Make Steak and Potato Kabobs: Step-by-Step Instructions
- Prepare the Potatoes: In a large pot, bring water to a boil and add the halved baby potatoes. Boil for 7-8 minutes until just tender but not fully cooked. Drain and set aside.
- Parboiling the potatoes ensures they cook evenly on the grill without burning.
- Marinate the Steak and Potatoes: In a large mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Add the steak cubes and boiled potatoes, tossing to coat everything in the marinade. Let the mixture sit for 20-30 minutes to absorb the flavors.
- Marinating allows the steak and potatoes to soak up all the delicious flavors, ensuring every bite is packed with taste.
- Assemble the Kabobs: Preheat your grill to medium-high heat. Thread the steak and potatoes onto metal or wooden skewers, alternating between the two. If using wooden skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent burning.
- You can also add vegetables like bell peppers or onions between the steak and potatoes for more variety.
- Grill the Kabobs: Place the kabobs on the grill and cook for 8-10 minutes, turning occasionally, until the steak reaches your desired doneness and the potatoes are golden and crispy. For medium-rare steak, aim for an internal temperature of 135°F (57°C).
- Keep an eye on the kabobs to avoid overcooking the steak, especially if you prefer it more tender.
- Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving. Garnish with extra rosemary or a drizzle of lemon juice for added freshness.
- Serve with a side of garlic aioli, chimichurri, or a fresh salad for a complete meal.
Tips for Perfect Steak and Potato Kabobs
- Parboil the Potatoes: Don’t skip this step! Parboiling ensures the potatoes cook through on the grill without burning or becoming too crispy on the outside.
- Use a Meat Thermometer: To ensure your steak is cooked to your liking, use a meat thermometer to check for doneness. For medium-rare, aim for 135°F; for medium, aim for 145°F.
- Let the Steak Rest: After grilling, let the kabobs rest for a few minutes before serving. This helps the juices redistribute, keeping the steak tender and flavorful.
Frequently Asked Questions About Steak and Potato Kabobs
Can I make these kabobs in the oven?
Yes! If you don’t have access to a grill, you can bake the kabobs in the oven. Preheat your oven to 400°F (200°C) and bake the skewers on a baking sheet for 15-20 minutes, turning halfway through.
What can I serve with these kabobs?
These kabobs pair well with a variety of sides, such as a green salad, grilled vegetables, or a rice pilaf. You can also serve them with a dipping sauce like chimichurri or garlic aioli.
Can I use a different type of meat?
Absolutely! You can substitute the steak with chicken, pork, or even lamb, depending on your preference. Just adjust the cooking time accordingly to ensure the meat is fully cooked.
How do I store leftovers?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill before serving.
Can I make the marinade ahead of time?
Yes! You can prepare the marinade up to 2 days in advance and store it in the refrigerator. Marinate the steak and potatoes right before grilling for the best flavor
[tasty-recipe id=”4973″]