Steak and Potato Kabobs are a great dinner to make on the grill that the entire family will love. Just a few simple ingredients that you can prep ahead of time to make this quick and delicious meal.
Sirloin steak is our favorite for making beef kabobs and we season it with our Best Dry Rub along with parboiled potatoes and red onions for a flavorful meal that you can make in under an hour, including the prep time.
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Ingredients for Steak and Potato Kabobs:
- Sirloin Steak
- Olive Oil
- Baby Potatoes
- Red Onion
- Best Dry Rub: Brown Sugar, Smoked Paprika, Granulated Garlic, Kosher Salt, Pepper, Dry Mustard, Red Pepper Flakes
How to Grill Steak and Potato Kabobs:
- Prepare grill fire to about 350°.
- Scrub potatoes and place in a saucepan. Cover with water and bring to a boil. Cook about 10 minutes, just until tender enough to insert a fork or knife. They don't have to cook all the way through but this will ensure they become tender on the grill. Drain and set aside to cool slightly. Cut in half.
- Peel onions and slice into bite size pieces.
- Place sliced potatoes and onions in a bowl and drizzle with olive oil, toss to coat.
- Mix in dry rub until well coated.
- Slice steak into 1 ½ - 2 inch chunks and place on a baking sheet.
- Drizzle with olive oil and season with dry rub, tossing to coat all sides.
- Thread steak chunks, potatoes and onions onto skewers and place on a baking sheet.
- Grill skewers over indirect heat with the lid closed for 10 minutes. You do not have to turn the kabobs. Check with a digital thermometer and continue to cook until internal temperature reaches desired doneness for steak.
INTERNAL TEMPERATURES FOR STEAK KABOBS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
- Remove from grill onto a clean pan and allow to rest 5 minutes before serving.
Steak and Potato Kabobs are a meal in themselves but are also great served with grilled corn on the cob and garlic bread.
How to Store and Reheat:
Store leftovers in an airtight container in the refrigerator up to 4 days.
To reheat, remove meat and vegetables from skewers and place in a skillet with 2 tablespoons of water. Cover and cook over medium heat for about 10 minutes, stirring occasionally.
Meat and potatoes are always a hit for dinner at our house and if you are looking for a satisfying meal everyone will love, these kabobs are just the ticket.
How to Prep Kabobs in Advance:
Save time on a busy weeknight and prep the ingredients ahead.
- Cut your steak into cubes and place in a zip top bag and refrigerate.
- Wash and parboil potatoes. Drain and cool slightly, slice in half and place in an airtight container in refrigerator.
- Peel and slice onions and place in a zip top bag in the refrigerator.
- Mix up a batch of the best dry rub and place in an airtight container, store at room temperature.
- Kabob ingredients can be prepped up to 2 days in advance.
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TOOLS FOR GRILLING KABOBS:
- Use a digital meat thermometer to cook the meat exactly how you like it.
- I like these 2 prong skewers to make the kabobs easier to cook and handle.
Grilled steak plus summer squash, mushrooms, potatoes and onions seasoned and grilled to perfection. A great dinner for any night of the week. Delicious marinated chicken, zucchini, peppers and onions are grilled over a wood fire for a flavorful meal that is delicious enough for company and easy enough for busy weeknights. One of our most popular grilling recipes. The combination of smoked sausage, chicken and potatoes is out of this world. Add this dinner to your meal plan and watch the family come running to the table. Best Kabob Recipes
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Steak and Potato Kabobs
Steak and Potato Kabobs are a great dinner to make on the grill that the entire family will love. Just a few simple ingredients that you can prep ahead of time to make this quick and delicious meal.
Ingredients
- 1 ½ pounds sirloin steak
- 1 pound baby potatoes
- 1 cup sliced red onion
- ⅓ cup olive oil
- 5 tablespoons Best Dry Rub
Instructions
- Prepare a grill fire to about 350° with hickory or oak for smoke flavor.
- Wash potatoes and place in a pan, cover with water and bring to a boil. Cook for about 10 minutes or just until tender enough to pierce with a fork. Drain and set aside.
- Cut onions into bite size pieces and slice potatoes in half. Place in a bowl and drizzle with 3 tablespoons olive oil, mix to coat.
- Season potatoes and onions with 2 tablespoons of dry rub, mixing well.
- Cut steak into 1 ½ - 2 inch cubes drizzle with remaining olive oil and season with remaining dry rub.
- Thread steak, potatoes and onions onto skewers.
- Cook over indirect heat with the the grill closed about 10 minutes.
- Do not turn the kabobs. Check internal temperature of steak with a digital thermometer and cook until desired doneness is reached. We cooked ours to about 140° for medium.
- Remove from grill and and allow to rest for 5 minutes before serving.
Notes
Internal Temperature for Steak:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
Store leftovers in an airtight container up to 4 days.
Remove from skewers to reheat. Place in a skillet with 2 tablespoons water. Cover and heat over medium for about 10 minutes, stirring occasionally.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 467Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 104mgSodium: 72mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 33g
Nutritional information is estimated and may not be accurate.
Ann
This would also be good done with chicken.