Grilled Steak And Potato Kabobs Recipe: Easy And Delicious

Question 1

What is the best cut of steak for kabobs?

Accepted Answer

For grilled steak and potato kabobs, tenderloin or filet mignon offer the most tender results due to their low fat and connective tissue content, but they can be pricey at $20-30 per pound. A budget-friendly alternative is top sirloin, which stays juicy when cut into 1-1.5 inch cubes and grilled quickly. Avoid tougher cuts like chuck or round, as they become chewy. Trim excess fat to prevent flare-ups, and pat dry before skewering. This ensures even cooking and great texture every time—aim for medium-rare at 135°F internal temperature for peak flavor.

Question 2

Do steak kabobs need to be marinated?

Accepted Answer

Yes, marinating steak kabobs for 2-8 hours (or overnight for deeper flavor) is key for grilled steak and potato kabobs. A simple mix of olive oil, soy sauce, garlic, Worcestershire, and herbs tenderizes the meat and adds moisture to combat grill dryness. Potatoes benefit too, absorbing seasonings. Don't skip this step—unmarinated kabobs dry out fast over high heat. Use a resealable bag or bowl, then discard used marinade. Pro tip: Add potatoes to skewers last to avoid sogginess, and reserve some fresh marinade for basting midway through grilling.

Question 3

What potatoes work best for steak kabobs?

Accepted Answer

Small red or Yukon Gold potatoes (1-2 inches diameter) are ideal for grilled steak and potato kabobs because they hold shape, cook evenly, and pair well with beef flavors. Larger ones take too long and may burn outside while staying raw inside. Parboil them for 8-10 minutes until fork-tender but firm, then cool and skewer alternately with steak. This cuts total grill time to 12-15 minutes. Season with salt, pepper, and rosemary for a crispy exterior. About 1-1.5 pounds serves 4-6 kabobs—avoid starchy russets, as they fall apart.

Question 4

How long do you grill steak and potato kabobs?

Accepted Answer

Grill steak and potato kabobs over medium-high heat (400-450°F) for 12-15 minutes total, turning every 3-4 minutes for even charring. Steak cubes (1-inch) reach medium-rare (135°F) in 10-12 minutes; pre-parboiled potatoes finish simultaneously without overcooking. Oil grates first to prevent sticking, and use metal skewers for best heat conduction (soak wooden ones 30 minutes). Check doneness with a meat thermometer—pull at 130°F for carryover cooking. Rest 5 minutes off heat. This method yields juicy steak and tender-crisp potatoes every time, perfect for summer barbecues.

Question 5

How do you prevent steak kabobs from drying out on the grill?

Accepted Answer

To keep grilled steak and potato kabobs moist, cut steak into uniform 1-1.5 inch pieces, marinate 4+ hours with acidic ingredients like vinegar or citrus, and grill hot and fast over direct heat. Alternate steak with veggies/potatoes on skewers to shield meat slightly. Baste with reserved marinade during flips, and avoid overcooking—target 135°F for medium-rare. Let rest tented under foil for 5 minutes post-grill to redistribute juices. High-fat cuts like ribeye add insurance, but sirloin works with these steps. Common pitfall: overcrowding the grill, which steams instead of sears—leave space between kabobs.

Ingredients

Instructions

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Nutrition