Description
These delightful Grilled Steak, Potato, and Mushroom Kabobs combine tender sirloin steak cubes with lightly parboiled potatoes and fresh mushrooms, marinated in a savory blend of olive oil, soy sauce, Worcestershire sauce, and aromatic spices. Perfectly grilled to achieve a smoky flavor and juicy texture, these kabobs make an excellent main dish for summer barbecues or casual dinners.
Ingredients
Scale
Steak and Vegetables
- 1 lb sirloin steak, cut into 1-inch cubes
- 2 medium potatoes, peeled and cut into 1-inch cubes (parboiled for 5 minutes)
- 1 cup cremini or white mushrooms, halved
Marinade
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Others
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes prior)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat and brush the grates with oil to prevent the kabobs from sticking during cooking.
- Prepare Marinade: In a mixing bowl, combine olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper. Stir until all ingredients are well blended.
- Marinate Ingredients: Place the steak cubes, parboiled potatoes, and mushrooms into a large resealable plastic bag or shallow dish. Pour the prepared marinade over them and toss to ensure an even coating. Allow to marinate for at least 30 minutes; for best results, marinate for 1 to 2 hours to enhance flavor.
- Thread Kabobs: Remove the ingredients from the marinade and thread them onto the skewers, alternating between steak, potato, and mushroom pieces to ensure even distribution of flavors.
- Grill Kabobs: Place the kabobs on the preheated grill. Cook for 10 to 15 minutes total, turning occasionally every 4 to 6 minutes to cook the steak to medium-rare doneness and ensure potatoes are tender. Adjust cooking time based on preferred steak doneness.
- Rest Kabobs: Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices redistribute and enhances tenderness.
- Serve: Serve the kabobs hot, complemented with a side of grilled vegetables or a fresh salad for a complete meal.
Notes
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent them from burning.
- Parboiling potatoes ensures they cook through on the grill without burning.
- Adjust marinade saltiness according to dietary preferences or salt sensitivity.
- For a spicier twist, add a pinch of cayenne pepper to the marinade.
- If you prefer well-done steak, increase the grilling time accordingly but be cautious not to overcook the potatoes.
