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Grilled Steak and Potato Kabobs

Grilled Steak and Potato Kabobs for Flavor-Packed Family Fun

Enjoy Grilled Steak and Potato Kabobs, a delightful gluten-free dish perfect for family gatherings and packed with protein.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings: 4 kabobs
Course: Beef
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kabobs
  • 1 lb Ribeye Steak Cut into 16 equal pieces
  • 1 lb Baby Yukon Gold Potatoes Par-boiled
  • 8 oz Baby Bella Mushrooms For added flavor
For the Marinade
  • 1/4 cup Soy Sauce Low-sodium recommended
  • 1/4 cup Ketchup
  • 1/4 cup Vegetable Oil
  • 2 tbsp White Vinegar
  • 2 tbsp Brown Sugar
  • 1 tbsp Garlic Powder
Optional Add-ins
  • 1 cup Bell Peppers Chopped
  • 1 cup Zucchini Sliced
  • 1 cup Jalapeños Sliced for heat

Equipment

  • Grill
  • Mixing Bowl
  • Pot
  • skewers
  • Meat Thermometer

Method
 

Preparation
  1. Begin by cutting the ribeye steak into 16 equal pieces; place in a resealable bag with mushrooms.
  2. In a mixing bowl, combine soy sauce, ketchup, vegetable oil, white vinegar, brown sugar, and garlic powder. Pour over steak and mushrooms, seal, and marinate.
  3. Clean potatoes and par-boil in salted water for 5-7 minutes. Drain and cool.
  4. Assemble kabobs on skewers in this order: ribeye, potato, ribeye, mushroom.
  5. Preheat your grill to medium-high heat (400°F). Lightly oil the grill grate and place kabobs on it.
  6. Grill each side for 5-6 minutes, flipping every 3 minutes until they reach desired doneness.
  7. Use a meat thermometer to check doneness—aim for 125°F for rare, 150°F for well-done.
  8. Remove kabobs from grill and let rest for a few minutes before serving.

Nutrition

Serving: 1kabobCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes.

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