I don’t care what time of year it is, I will always find a reason to fire up the grill for dinner.
We are a big steak and potatoes-loving kind of family. I grew up eating meat and spuds, my husband grew up the same way, and we have continued the tradition because, quite frankly, nothing else can replace it.
As soon as a juicy steak is set down in front of me, I will go to town on it in mere seconds. And the meat will also disappear in mere seconds. I love a plate of steak frites, or a juicy Philly cheesesteak. Or a big slice of steak and potato pizza if I’m really feeling crazy.
But in my opinion, there’s nothing better than meat fresh off the grill. It gets that lovely charred exterior, but is nice and tender on the inside.
The trick to making the perfect kebab is to use a cut of steak that will be tender when you grill it. You don’t want the meat to be tough to start, because those cuts will take a long time to cook if you want them to come out tender in the end.
If you can go for a splurge, opt for a fancy filet mignon or tenderloin for the most tender option.
You could also use ribeye or strip if you like, which are cuts I also like to use for pan searing. However, I prefer a more budget friendly option like sirloin or even top sirloin.
The most helpful tip I can give you is to make sure you buy the whole steak instead of buying pre-cut beef at the store. That way, you know exactly what you are getting.
Make sure that you make time to marinate the meat before you get to skewering and grilling. This is what gives the meat a ton of flavor, and the longer you let it sit, the more flavor it will have.
Not only does the marinade bring flavor, it also adds enough moisture to help keep the meat juicy while it gets all seared and delicious over the heat of the grill.
But back to what I was saying before. What’s the best pairing with meat? Potatoes, of course.
The little golden spuds that go on these skewers are so tasty. They are the kind that get all golden on the outside, and they are so tender on the inside.
This is the ideal way to get your steak and spuds fix, especially when you don’t want to spend a long time cooking.
Why does it take such a short amount of time to grill these skewers? Because the potatoes are partially cooked ahead of time, either on the stove or in the microwave.
This allows them to crisp up and cook all the way through on the grill in a fraction of the time that it would take to do this if you were starting with raw spuds.
And this also means you can cook the steak and the potatoes at the same time, without having to worry about the meat being overcooked.
This is a filling yet healthy meal that you can feel good about serving, and it won’t take hours to pull together. Just pair it with a fresh green salad or a simple vegetable side, and you’re good to go.
I’ll take any simple recipe that gives me an excuse to fire up the grill!Print
Grilled steak and potato kebabs are ideal – not to mention super easy – for a healthy weeknight dinner or your next backyard barbecue.
- 1 pound sirloin or other tender cut of steak, cut into 2-inch cubes
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons soy sauce or gluten-free tamari
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 4 bamboo or metal skewers
- 1 pound new potatoes
To Marinate the Meat:
- Place cubed steak in a large bowl. Whisk together 2 tablespoons olive oil, soy sauce, oregano, coriander, paprika, black pepper, and garlic in a small bowl. Pour over the beef and stir to coat well. Cover and refrigerate for at least one hour, or up to 12 hours.
To Par-Cook Potatoes on the Stove:
- Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Cook 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 in a colander and transfer to an ice bath to stop the cooking process. Pat dry and toss with 2 tablespoons olive oil. You can do this step a few hours ahead of time if you choose, and refrigerate until ready to use.
To Par-Cook Potatoes in the Microwave:
- Place 2 tablespoons oil in a microwave-safe bowl. Pierce each potato a couple of times with a fork, add to the bowl, and stir to coat in the oil. Cover loosely with plastic wrap or a lid. Microwave for 6-8 minutes on medium power (50%), until a fork pierces the skin easily, stirring after 4 minutes. Make sure you do not cook the potatoes all the way through. Let cool and use immediately or refrigerate until ready to use.
- If you are using wooden skewers, be sure to soak them in water for at least 15 minutes to prevent scorching.
- Heat grill to medium-high. Thread potatoes and steak onto skewers. Place skewers on grill. Cook for 5 minutes, then turn and continue cooking until steak reaches your desired level of doneness, and potatoes are golden brown on the outside and cooked through.
- Category: Kebabs
- Method: Grilling
- Cuisine: Beef
Keywords: kebab, steak, potato
Cooking By the Numbers…
Step 1 – Cube Steak, Mince Garlic, And Measure Remaining Ingredients
Cut the steak into 2-inch cubes. You can use filet mignon, ribeye, or sirloin steak.
Peel and mince a clove of garlic.
Measure out all of the remaining ingredients as listed on the ingredients list. You probably already have most if not all of the ingredients that you need for the marinade on hand in your spice rack.
Step 2 – Marinate Beef
Add the beef to a large bowl.
Cover and refrigerate for at least 1 hour, or for up to 12 hours.
Step 3 – Par-Cook Potatoes
I used petite yellow gold potatoes for this recipe, and I love their texture and flavor. But any type of new potato will work. Look for ones that are small and round; these are often packaged in a small mesh bag at grocery stores.
Par-cooking the potatoes for this recipe can be done on the stove or in the microwave.
To cook them on the stove, add the potatoes to a large stockpot and cover them with water. Bring the water to a boil over high heat. Continue to cook the potatoes for 6 to 10 minutes, until a fork pierces the skins easily.
While the potatoes cook, prepare an ice bath. You’ll need a large bowl or basin filled with ice and cold water, just be sure you leave a little room for the potatoes to fit without the bowl overflowing onto the counter.
Be sure to remove the pan from the heat before the potatoes are fully cooked, since you are going to finish cooking them on the grill.
Quickly drain the potatoes in a colander and transfer them to the ice bath to stop the cooking process. Pat dry with paper towels and add them to a bowl with 2 tablespoons of olive oil. Toss to coat.
To cook the potatoes in the microwave, pierce each one with a fork a few times, and toss them with 2 tablespoons of olive oil in a microwave-safe bowl. Cover the bowl loosely with plastic wrap or a lid.
Microwave for 4 minutes on medium power, then give the potatoes a stir. Continue microwaving on medium power for 2 to 4 more minutes, until a fork pierces the skins easily. Let the potatoes cool until you are ready to use them.
Note: Whichever method you choose, you can complete this step a few hours ahead of time and refrigerate the par-cooked spuds until you’re ready to grill.
Step 4 – Skewer and Grill
If you are using wooden skewers, be sure to soak them for at least 15 minutes before grilling to prevent burning.
Reusable metal skewers will also work nicely for this recipe, if you have them. Just keep in mind that metal conducts heat, and your meat and potatoes might cook slightly faster if you go with the metal option.
Heat your grill to medium-high. Thread the potatoes and steak onto your skewers, alternating ingredients as you add them.
Place skewers on the grate and grill for 5 minutes.
Turn and continue to grill until the steak reaches your desired level of doneness. This will take about 3 more minutes for medium rare, or 5 minutes for medium. The potatoes should be golden brown and cooked through.
Should I Use the Stove or the Microwave?
It doesn’t matter if you decide to par-boil or microwave the potatoes. They honestly come out the same either way, so this choice really just depends on what you prefer, and what’s the most convenient for you.
Personally, I like to opt for the stovetop option while the steak is marinating, if I have the time. Otherwise, if I’m prepping these ahead of time for dinner, I like to use the microwave, let them cool on the counter, and then keep the potatoes in the refrigerator until I’m ready to use them.
Whatever you do, par-cooking the spuds is key for this recipe to work with the best results. Don’t skip this step!
Looking for even more meaty skewer and kebab recipes? Try these Foodal favorites next:
If you still want big beef flavor, but need to minimize the carbs, I suggest using our recipe for citrus marinated steak kebabs with assorted vegetables like tomatoes and zucchini. No potatoes in sight!
What occasion will you serve these steak and potato kebabs for? Tell us in the comments below, and be sure to rate the recipe as well.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 20, 2012. Last updated: January 16, 2021 at 16:23 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.