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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. 

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. 

Steak and Potato Kabobs on a sheet pan, parsley garnish

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Steak and Potato Kabobs collage- top finished dish garnished with parsley, bottom on the grill - text overlay of title

Ingredients for Steak and Potato Kabobs:

Ingredients for Steak & Potato Kabobs- Sirloin steak, little potatoes, red onion, dry rub, olive oil on a sheet pan with text labels

  • 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°.

Collage of sliced red onions, potatoes, bowl of mixture with olive oil and dry rub seasoning and then mixed.

  • 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. collage - steak cut into cubes, drizzling with olive oil, seasoning with rub, tossed with rub
  • Slice steak into 1 1/2 – 2 inch chunks and place on a baking sheet.
  • Drizzle with olive oil and season with dry rub, tossing to coat all sides. Steak and potato kabobs on a sheet pan ready to grill
  • Thread steak chunks, potatoes and onions onto skewers and place on a baking sheet.

Grilling steak and potato kabobs

  • 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°

Grilled steak and potato kabobs on a sheet pan

  • 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. 

plated steak and potato kabob with red napkin, fork and sheet pan of kabobs in background

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:

Best Kabob Recipes

Everyone loves kabobs and they are super simple to serve for busy weeknights or for weekend cookouts. Using sirloin steak is budget friendly and makes a flavorful and hearty meal. Give these a try this week!

Sheet pan of grilled steak and potato kabobs, parsley garnish

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Steak, Potato Kabobs with onions and parsley garnish on a sheet pan
Yield: 6 Servings

Steak and Potato Kabobs

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

Instructions

  1. Prepare a grill fire to about 350° with hickory or oak for smoke flavor.
  2. 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.
  3. 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.
  4. Season potatoes and onions with 2 tablespoons of dry rub, mixing well.
  5. Cut steak into 1 1/2 - 2 inch cubes drizzle with remaining olive oil and season with remaining dry rub.
  6. Thread steak, potatoes and onions onto skewers.
  7. Cook over indirect heat with the the grill closed about 10 minutes.
  8. 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.
  9. 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:

6

Serving Size:

1

Amount 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.

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