Steak & Potato Kebabs Recipe
Tender, Juicy Marinated Steak and Button Mushrooms with Yukon Gold Potatoes Served on a Kebab and Grilled to Perfection!
Servings: 4 kebabs
- 1 lb ribeye steak
- 8 baby bella mushrooms
- 8 baby yukon gold potatoes
- 1/4 c. soy sauce
- 1/4 c. ketchup
- 1/4 c. vegetable oil
- 2 Tbsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag.
In a medium sized bowl whisk together the marinade ingredients. Pour over ingredients in bag. Marinate at least 1/2 hour and up to 2 hours.
Clean the potatoes. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside.
Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients.
Heat a grill to medium-high and lightly oil the grate. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes.
Serving: 1g | Calories: 620kcal | Carbohydrates: 54g | Protein: 34g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 69mg | Sodium: 1057mg | Potassium: 1965mg | Fiber: 8g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 39.4mg | Calcium: 125mg | Iron: 13.5mg