Welcome to the ultimate guide for crafting irresistible Steak and Potato Kabobs! This delightful recipe brings together tender chunks of beef, vibrant baby sweet peppers, and creamy baby potatoes, all grilled to perfection. Served alongside a refreshingly easy dill aioli, these skewers offer a gourmet twist on the classic steak and potatoes, making them an ideal choice for any summer grilling occasion or a festive holiday weekend.
Grilling is more than just cooking; it’s an experience that brings people together, fills the air with tantalizing aromas, and creates unforgettable meals. Our Steak and Potato Kabobs exemplify this spirit, combining hearty ingredients with the smoky char of the grill. They are not only incredibly flavorful but also visually appealing, making them a fantastic centerpiece for any outdoor gathering. Plus, the ease of preparation means more time enjoying the company of friends and family, and less time fussing in the kitchen.
If you’re eager to explore more delicious grilling adventures, be sure to check out our Grilled Brown Sugar Mustard Chicken, the robust Balsamic Grilled Flank Steak, or the exotic Grilled Huli Huli Chicken. You’ll also find a treasure trove of other fantastic kabob recipes linked at the conclusion of this article to keep your grill fired up all season long!
Why We Adore Steak and Potato Kabobs
There’s an undeniable comfort and satisfaction that comes with a perfectly cooked steak and potatoes. It’s a pairing cherished in countless households, and our family is certainly no exception. There’s something universally appealing about the rich, savory flavor of beef complemented by the earthy goodness of potatoes. When presented on skewers, this beloved duo transforms into a fun, interactive, and incredibly convenient meal, perfect for casual dining or elegant backyard parties.
Moreover, we’ve discovered a secret weapon that elevates this classic combination: a sensational dipping sauce. Like many families, our kids (and adults too!) believe that almost anything is better when it can be dipped! That’s where our Easy Dill Aioli truly shines. This creamy, herb-infused sauce adds a burst of fresh flavor that perfectly complements the smoky char of the grilled beef and vegetables, turning every bite into a delightful experience.
Our love affair with potatoes paired with aioli began over a decade ago, and it has since become one of our most treasured culinary combinations. The aioli, bursting with the vibrant taste of fresh dill and garlic, provides a refreshing counterpoint to the richness of the steak and the tender sweetness of the peppers. This dip isn’t just an accompaniment; it’s an integral part of what makes these grilled kabobs an absolute sensation. The convenience of preparing these kabobs ahead of time makes them a stress-free option for entertaining, ensuring you can enjoy your guests without being tethered to the grill.
Choosing the Best Steak for Grill Kabobs
The secret to creating an exceptional beef kabob lies in selecting the right cut of steak. You want a piece of beef that will become beautifully tender when grilled, avoiding anything that requires prolonged cooking to soften. The goal is succulent, bite-sized pieces that cook evenly alongside your vegetables.
- Filet Mignon or Tenderloin: If your budget allows, these premium cuts will yield the most tender and luxurious kabobs. Their inherent tenderness means less cooking time and a melt-in-your-mouth texture.
- Ribeye: A personal favorite, ribeye offers a wonderful balance of tenderness and rich marbling, which translates into incredible flavor and juiciness on the grill. The fat renders beautifully, basting the meat from within.
- Sirloin: For a more budget-friendly option that still promises respectable tenderness, sirloin is an excellent choice. It’s lean yet flavorful, making it a reliable pick for grilling.
While pre-cut beef cubes might seem convenient at the grocery store, it’s often best to steer clear. You lose control over the quality and specific cut of meat, which can significantly impact the final texture and taste of your kabobs. Instead, purchase a whole steak and cut it into uniform, approximately 1-inch cubes yourself. This ensures even cooking and allows you to trim any excess fat or gristle for a superior result. Aim for cubes that are large enough not to overcook quickly but small enough to fit comfortably on a skewer with your chosen vegetables.
Mastering Grilled Potatoes
Grilled potatoes are an absolute revelation, especially when they develop that irresistible smoky char and tender interior. I truly fell in love with them while developing this recipe. The key to achieving perfect grilled potatoes isn’t to cook them entirely on the grill, but rather to impart that fantastic smoky flavor by finishing them there. This two-step process ensures they are cooked through and tender before they even hit the hot grates.
To prepare your potatoes for grilling, begin by boiling them until they are just tender enough to be easily pierced with a fork but not mushy. Baby potatoes are ideal for this as they hold their shape well and require minimal preparation. Once boiled, drain them thoroughly and allow them to cool completely. This cooling step is crucial as it helps them firm up, preventing them from falling apart when threaded onto skewers. Once cool, they are ready to be alternated with the beef and peppers on your skewers, absorbing the delicious grill flavors without the risk of being undercooked in the center.
How Long to Grill Kabobs for Perfection
The ideal grilling time for kabobs varies depending on the type of protein you’re using. Achieving perfectly cooked, juicy meat and tender-crisp vegetables requires attention to temperature and time. Always ensure your grill is preheated to the recommended temperature to ensure even cooking and those coveted grill marks.
- Beef Kabobs: For medium-rare beef, grill for approximately 8-10 minutes, turning occasionally. Adjust the time according to your preferred doneness. A meat thermometer should register 130-135°F (54-57°C) for medium-rare, or higher for more well-done.
- Chicken Kabobs: Chicken typically requires 10-15 minutes of grilling, ensuring it reaches an internal temperature of 165°F (74°C). Turn frequently to cook all sides evenly and prevent burning.
- Pork Kabobs: Pork skewers will need about 15 minutes of grilling to reach a safe internal temperature of 145°F (63°C), with a brief resting period.
- Shrimp Kabobs: Shrimp cooks very quickly, needing only 5-7 minutes. Grill until the shrimp turn opaque and pink, being careful not to overcook them, which can make them rubbery.
Remember to oil your grill grates before placing the kabobs to prevent sticking. For wooden skewers, always soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
What to Serve with Steak and Potato Kabobs
While these kabobs generously include both protein and vegetables, a fresh, vibrant side dish can truly complete the meal, adding texture, color, and additional nutrients. Think about light, crisp salads or simple cooked greens to balance the richness of the steak and potatoes.
Here are some of our favorite fresh vegetable side dishes that pair perfectly with grilled kabobs:
- Sauteed Green Beans with Cherry Tomatoes: A simple yet elegant side, offering bright flavors and a pleasant crunch.
- Broccoli Salad: A creamy, tangy, and refreshing salad with a lovely mix of textures.
- Bacon Blue Cheese Coleslaw: For those who love a bold flavor, this coleslaw offers a creamy, savory, and slightly pungent kick.
- Tomato and Herb Salad: A classic, showcasing the freshness of ripe tomatoes and aromatic herbs.
- Tomato and Black Bean Quinoa Salad: A hearty and healthy option, packed with protein and fiber.
- Zucchini and Tomato Salad Recipe: A light and fresh seasonal salad, perfect for summer.
More Irresistible Kabob Recipes to Try
Kabobs offer endless possibilities for creative and delicious meals. They’re versatile, fun to assemble, and cook quickly on the grill, making them a fantastic option for busy weeknights or relaxed weekends. Expand your kabob repertoire with these exciting recipes:
- Grilled Sausage and Shrimp Kabobs
- Grilled Lemon Shrimp Kabobs
- Steak Kabob Marinade (for even more flavorful beef skewers)
- Sweet and Sour Meatball Skewers
- Bacon Wrapped Teriyaki Chicken Skewers
- Chili Honey Garlic Shrimp Kabobs
- Rosemary Ranch Chicken Kabobs
- Chicken Caesar Kabobs
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Steak and Potato Kabob Recipe
Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
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Baby potatoes, baby sweet peppers and chunks of beef are grilled and then served with an easy dill aioli in this summer version of steak and potatoes.
Ingredients
Easy Dill Aioli
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon roughly minced fresh dill
- 3 cloves garlic finely minced or 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Kabobs
- 18 baby potatoes
- 1 lb steak cut into large cubes
- 12 baby peppers
Instructions
Make the aioli:
- In a small bowl, whisk together all of the ingredients. Refrigerate until needed.
Make the kabobs:
- Place the potatoes in a large pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are tender, about 8 minutes. Drain and allow to cool.
- Heat a grill to medium-high.
- Thread skewers alternating the potatoes, beef and peppers.
- Transfer half of the aioli to a small bowl.
- Grill the skewers, turning occasionally, basting with half of the aioli. Cook until the potatoes and peppers are charred and the beef is cooked, about 8 minutes for medium-rare. Serve with the remaining dill aioli.
Recipe Notes:
Inspired by: Every Day with Rachael Ray July/August 2014
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Serving: 1 kabob, Calories: 385kcal (19%), Carbohydrates: 15g (5%), Protein: 19g (38%), Fat: 29g (45%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 19g, Trans Fat: 0g, Cholesterol: 42mg (14%), Sodium: 511mg (22%), Fiber: 2g (8%), Sugar: 3g (3%)
Keywords: kabob recipe