Going to a steak house for dinner doesn’t mean you have to order a ribeye with a baked potato on the side. Although that is a great choice, there are so many other ways to enjoy a steak dinner. One of my favorite ways is to make steak and potato kabobs.
There is literally no shortage of combinations of meat and potatoes to use, this one just happens to be my favorite.
Choosing the right cut of meat
Honestly, I don’t know if there is such a thing as the wrong kind of meat. However, when doing kabobs, especially on the grill, you need something that cooks quickly.
You don’t want to use a meat that normally cooks “low and slow” because these aren’t going to be on the heat long enough to make them tender.
My personal favorite is a good quality sirloin. It has a very low fat content but is still a tender, flavorful cut of meat.
Other good choices would be ribeye, strip steak, or filet mignon. Use whatever you normally would grill up and eat.
Threading your skewers
How you alternate your meat and veggies on the skewers is absolutely a personal preference. The only exception I would say to that is if you are making chicken kabobs.
Because of the fact that chicken must be cooked thoroughly, I always thread them by themselves and do separate skewers with the vegetables. Preventing cross contamination with chicken and vegetables is very important. With steak you have a little more room for creativity.
Most vegetables will cook at the same rate as the steak. If you are using onions, peppers, mushrooms and those types of vegetables you can put them all on the grill at the same time.
Potatoes take a little longer to cook, even the small baby potatoes we are using here. It’s important to parboil them until just barely fork tender before grilling. This will soften them up to make them easier to thread, and also will help them to cook at the same rate as the meat.
Plating your Steak and Potato Kabobs
Making an attractive plate of food is easy with kabobs. Most of the work is done when you put them together. If they look good on the skewers they will easily look good on the finished plate.
I finish mine off with a drizzle of cherry balsamic glaze and it is fantastic. You can find the one I use here.
Steak and Potato Kabobs
Ingredients
- 2 Sirloin steaks cut each into 8 pieces
- 16 Baby Red Potatoes parboiled
- 1 tbsp Steak Seasoning any kind
- 1 Onion cut into thick slices
- 1 pint Cherry Tomatoes
- 1 Zucchini cut into thick slices
- 1 Bell Pepper cut into chunks
- Balsamic Glaze optional
Instructions
- Preheat grill, or grill pan for stove, to medium high heat.
- Parboil potatoes and cut up steaks and vegetables into 1-2" pieces.
- Alternate one piece of steak and one potato for a total of four of each per skewer.
- Alternate rest of vegetables on the remaining skewers in any fashion you wish.
- Place kabobs onto hot grill or pan and cook until steak reaches desired internal temperature, turning frequently to char all sides.
- Place two steak skewers and two veggie skewers on each plate and drizzle with cherry balsamic glaze, if using.