I grill when the sky looks clear and the coals look ready. These steak and potato kabobs hit that sweet spot for weeknight peace and backyard cheer. Grilling Recipes keeps this simple. You get juicy steak, tender baby potatoes, and a hint of smoke. I add a quick marinade and let the heat do the rest. We serve these with a bright salad and cold drinks. Friends lean in and reach for seconds. The grill marks look bold and the meat tastes beefy. Barbecue Beef Sandwiches get love at my house, but on a busy day these skewers win. I keep Barbecue Food Ideas written on sticky notes near the fridge. Barbeque Recipes help me plan, and Bacon Wrapped Steak shows up when I want a splurge. You can prep the potatoes first so threading stays easy. You can swap ribeye for sirloin. You can grill over medium high heat and turn once. The sauce clings and the edges char. We plate the kabobs and smile because dinner came together fast and clean.

1 Key Takeaways
2 Easy Easy Grilled Steak and Potato Kabobs Recipe
3 Ingredients for Easy Grilled Steak and Potato Kabobs
4 How to Make Easy Grilled Steak and Potato Kabobs
5 Tips for Making Easy Grilled Steak and Potato Kabobs
6 Making Easy Grilled Steak and Potato Kabobs Ahead of Time
7 Storing Leftover Easy Grilled Steak and Potato Kabobs
8 Try these Main Course next
9 Easy Grilled Steak and Potato Kabobs
10 Nutrition

1) Key Takeaways

I keep dinner calm and smart with steak and potatoes on sticks. Grilling Recipes fits a busy day, and it tastes like a slow weekend. Grilling Recipes sits in my pocket plan, so I can shop fast and cook without fuss. The skewers char and the meat stays juicy. The potatoes turn soft and golden. We pass plates and smile. That is the goal.

You get clear steps and simple tools. A bowl. A brush. A grill. The marinade uses pantry bottles you already own. No strange items. No stress. I test the heat with my palm and a quick count. I flip once and rest the meat. That small pause locks in flavor. It works.

This recipe welcomes swaps. Sirloin stands in for ribeye. Sweet peppers join the party. Mushrooms add earth. The method stays steady. Thread with space so heat can move. Cook over steady fire. Eat warm and happy. For more grill cooking ideas, see Camila at Camila Cooks at https://www.camilacooks.com.

2) Easy Easy Grilled Steak and Potato Kabobs Recipe

I love this mix of char and comfort. Two words guide me here. Grilling Recipes. I say them as I set the skewers down. The meat sizzles. The potatoes sing. Smoke rises and drifts toward the porch. I stand near the heat and think about a patio night I had last summer. My uncle tried to flip with a fork and lost a cube to the fire. We still laugh about that. Tongs win every time.

The flavor lands bold. Soy adds depth. Ketchup adds a light tang. Brown sugar lifts the edges. Vinegar brings balance. Garlic gives a warm back note. The marinade coats each piece and sticks just enough to set good color. I keep the chunks even so they cook at the same pace. I leave a bit of space on each skewer so air can flow.

Short keywords sit well here. Steak kabobs fits the plate. Potato skewers makes sense for the sides. Bbq skewers help a cook think through the gear. For longtail needs I speak plain. Easy steak and potato kabobs rings true. Weeknight grilling dinner makes planning easy. Summer grilling recipe sounds like a picnic plan and not a chore.

3) Ingredients for Easy Grilled Steak and Potato Kabobs

Ribeye steak cut in even chunks I pick well marbled pieces so the meat stays tender on the grill. Even size means even cook. A quick pat dry helps browning.

Baby yukon gold potatoes cooked until just tender I simmer in salted water and stop while the centers hold shape. A cool rest keeps the skins intact for the skewer.

Baby bella mushrooms optional They bring a deep wood note that plays well with beef and smoke. I trim the ends and keep the caps whole.

Red bell pepper in bite pieces optional Sweet and bright. The color pops on the platter. The flesh softens fast, so I cut thicker pieces.

Vegetable oil A light coat helps the marinade cling and keeps the grill from grabbing the meat. I use a neutral type that does not mask the beef.

White vinegar A small splash wakes up the sauce and softens the edges of the soy and ketchup. The bite fades on the fire.

Light brown sugar A spoon or two builds a light glaze that sets with the heat. It brings balance to the vinegar and salt.

Ketchup A gentle tang and a touch of body. It paints the meat and potatoes and gives them a glossy finish on the grate.

Soy sauce Salt and depth in one pour. It seasons the meat all the way through. I reach for low sodium if I want more control.

Garlic powder Simple and steady. It spreads evenly through the marinade so every bite tastes warm and savory.

Kosher salt and black pepper The classic team. I season to taste. A little before grilling. A pinch right after resting.

Wooden skewers soaked in water The soak helps them resist the heat. I give them a short bath while the potatoes simmer.

Neutral oil for the grill grates A light brush keeps sticking away. A clean grate plus oil leads to bold grill marks.

4) How to Make Easy Grilled Steak and Potato Kabobs

Step one Bring a pot of salted water to a gentle boil. Add the baby potatoes. Cook until the tip of a knife meets light resistance. Drain and cool so the skins hold.

Step two Cut the ribeye into even chunks. Pat the pieces dry. Place them in a large bowl. Add the cooled potatoes, peppers, and mushrooms if you like.

Step three Whisk oil, vinegar, brown sugar, ketchup, soy, garlic, salt, and pepper. Taste and adjust. Pour over the bowl. Toss to coat each piece. Rest in the fridge for twenty to thirty minutes.

Step four Heat the grill to medium high. Clean and oil the grates. Thread steak and potatoes on the soaked skewers. Leave a little space between pieces so heat can move.

Step five Set the skewers on the hot grates. Close the lid. Cook five to seven minutes. Turn once. Cook five to seven minutes more. Aim for your target doneness. Grill cooking works best with a steady fire and calm hands.

Step six Move the skewers to a platter. Rest for five minutes. Finish with a small pinch of salt. Serve warm. The juices settle and the flavor shines.

5) Tips for Making Easy Grilled Steak and Potato Kabobs

Keep pieces even so they cook at the same pace. A ruler is not needed. Your eyes do fine. Space between chunks matters. Air needs room to do its work on the grill.

Par cook the potatoes and stop a touch early. They finish on the fire and stay intact on the stick. Dry the steak before the marinade so color sets fast. That gives you a nice sear.

Flip once and let the meat rest. That simple rhythm keeps juices inside. For backyard grilling days, I keep extra skewers ready so I can feed a big group without rush. A light brush of oil on the grates helps every time.

6) Making Easy Grilled Steak and Potato Kabobs Ahead of Time

Prep parts in the morning and grill at dinner. Cook the potatoes and cool them. Cut the steak and mix the marinade. Store each in the fridge in covered bowls. This plan fits a long work day and still gives you a warm plate at night.

Thread right before grilling so the pieces stay firm. If rain shows up, a grill pan on the stove still works. The method stays the same. Medium high heat. One flip. A short rest.

For outdoor grilling parties, I pack the skewers on a tray and keep them chilled until the fire is ready. This keeps food safe and timing smooth. It is simple batch cooking that feels easy on a busy night.

7) Storing Leftover Easy Grilled Steak and Potato Kabobs

Leftovers sit well and taste great the next day. Cool the skewers. Slide the pieces into a container with a tight lid. Store in the fridge for up to three days. Reheat in a skillet over medium heat until warm.

For lunch, I slice the steak and toss it with greens and a light vinaigrette. The potatoes join a quick egg scramble for breakfast. Little bits go far. Waste stays low.

If you plan a second meal for guests, grill extra skewers. Grilling Recipes helps you scale without stress. The method does not change. The timing stays steady. The results stay tender.

8) Try these Main Course next

9) Easy Grilled Steak and Potato Kabobs