When I asked John what he thought about my idea for Steak and Potato Kebabs his eyes lit up. His answer was perfect - “It’s steak and potato on a stick, what’s not to like?“ Exactly what I was hoping he’d say. And I assure you, these lived up to every other expectation I had too.
Using a simple marinade for the beef brings out its deep, smokey flavor. The soft, buttery taste of the potatoes are the perfect companion A divine combination if I do say so myself.
I rely on the grill for quick meals all season long. And kebabs are an easy way to pull together a meal in no time flat. You can use a variety of cuts for the beef, so feel free to use what you find on sale. These Steak and Potato Kebabs are the perfect choice for summer get-togethers. And they would make a special meal for Dad on Father’s Day.
Steak and Potato Kebobs
4 skewers – if using wooden soak first to prevent burning
1 lb small potatoes (I used yellow gold)
1 lb steak, such as sirloin, cut into 2″ pieces
2 Tablespoons extra virgin olive oil
2 Tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried corriander
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 clove garlic, minced
Place potatoes in a large pot and cover with water. Bring water to a boil over high heat. Cook potatoes for 6-10 minutes, until a fork pierces the skin easily. Remove from heat before potatoes are fully cooked – they will finish cooking on the grill. Drain and let potatoes cool. You can do this step a few hours ahead of time a refrigerate until ready to use.
Place steak in a large bowl. Whisk together remaining ingredients and pour over beef. Stir well to coat. Cover and refrigerate for at least one hour, or up to 12 hours.
Heat grill. Place potatoes and steak onto metal skewers. Place skewers on grill over medium high heat. Cook for 5 minutes, then turn and continue cooking until steak reaches your desired level of doneness.
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