Description
Juicy grilled steak and potato kabobs with mushrooms, marinated to perfection for a flavorful and satisfying summer meal.
Ingredients
- 1 lb ribeye steak
- 8 baby bella mushrooms
- 8 baby Yukon Gold potatoes
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
Instructions
1. Cut the ribeye steak into 16 equal bite-sized pieces and place them in a gallon-size storage bag with the mushrooms.
2. In a medium bowl, whisk together soy sauce, ketchup, vegetable oil, white vinegar, brown sugar, and garlic powder until combined.
3. Pour the marinade over the steak and mushrooms, seal the bag, and massage to coat evenly. Marinate for 30 minutes to 2 hours.
4. Wash the baby potatoes and place them in a saucepan. Cover with water and bring to a boil. Cook for 5–7 minutes until just fork-tender, then drain and cool slightly.
5. Assemble the skewers by threading steak, potato, steak, and mushroom, then repeat the sequence on each skewer.
6. Preheat the grill to medium-high heat and lightly oil the grates.
7. Place the kabobs on the grill and cook for 5–6 minutes per side, turning every 3 minutes, until nicely charred and steak reaches desired doneness.
Notes
Use a meat thermometer for perfect doneness: Rare 125–130°F, Medium-Rare 130–135°F.
Let kabobs rest 5–10 minutes after grilling before serving.
Soak wooden skewers in water for at least 30 minutes to prevent burning.
Serve with a fresh salad or grilled vegetables for a complete meal.
Store leftovers in the refrigerator for up to 3–4 days and reheat gently.
Marinate steak and par-boil potatoes ahead of time for quicker preparation.
Nutrition values are estimates and may vary based on ingredients used.
Nutrition
- Serving Size: 1 kabob
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg