The Ultimate Steak and Potato Kebabs: Your Perfect Summer Meal on a Stick

Are you looking for a fun, easy, and incredibly delicious meal to throw on the grill this summer? Imagine a classic steak dinner—complete with juicy steak, tender potatoes, and fresh vegetables—all perfectly cooked and served on a convenient stick. Welcome to your new favorite grilling recipe: Steak and Potato Kebabs.

This is your ultimate guide to creating a complete, crowd-pleasing meal that is perfect for a weeknight dinner, a backyard barbecue, or a casual get-together. We’ll show you the secrets to getting tender potatoes and juicy steak on the same skewer, and pair it all with a zesty, savory dipping sauce that comes together in minutes.

What makes this recipe so special is its “all-in-one” simplicity and its fantastic flavor. These Steak and Potato Kebabs are a fun, interactive way to enjoy a hearty meal without a sink full of dishes. Get ready to fire up the grill!

Table of Contents

Table of Contents

The #1 Secret to Perfect Steak and Potato Kebabs: Par-Cook the Potatoes!

Here is the single most important tip for guaranteeing the success of your Steak and Potato Kebabs: you must par-cook your potatoes before they go on the skewer.

Potatoes are very dense and take much longer to cook than steak and asparagus. If you were to thread raw potatoes onto the skewer, by the time they became tender, your steak would be tough and overcooked, and your asparagus would be mushy.

This recipe uses a brilliant shortcut: microwaving the potatoes for about 5 minutes. This simple step gets them about 80% of the way cooked, so they only need a few minutes on the grill to become perfectly tender and get those beautiful, smoky char marks at the same time as everything else.

Choosing Your Steak (And Your Skewers)

• The Best Steak for Kebabs: The recipe calls for beef tenderloin, which is incredibly tender and luxurious. However, a more budget-friendly sirloin steak is also an excellent choice. It’s lean, tender when not overcooked, and holds up well to the marinade and grill. Cut your steak into uniform 1 1/2-inch cubes for even cooking.
• Metal vs. Wooden Skewers: You can use either!
  • Wooden Skewers: Are inexpensive and great for parties. Just be sure to soak them in water for at least 30 minutes before you thread the ingredients on. This prevents them from completely burning up on the hot grill.
  • Metal Skewers: Are reusable, sturdy, and conduct heat, which helps to cook the ingredients from the inside out. They are a great investment for any grill master.

The Key Ingredients for Your Kebabs

This recipe for Steak and Potato Kebabs uses simple, powerful ingredients to create a spectacular meal.

• Beef Tenderloin or Sirloin Steak: The hearty, protein-packed star of the show.
• Fingerling or Baby Red Potatoes: These smaller potatoes are perfect for kebabs. Their waxy texture helps them hold their shape after being par-cooked.
• Fresh Asparagus: Provides a fresh, green, and snappy vegetable component.
• The Easy Dipping Sauce: This is a tangy, savory, all-purpose sauce that perfectly complements the smoky grilled meat. It’s a simple combination of ketchup, tangy Dijon mustard, rich balsamic vinegar, and savory steak and Worcestershire sauces, with a pinch of red pepper for a gentle kick.

Step-by-Step Guide to Your Steak and Potato Kebabs

This easy meal comes together quickly once your potatoes are prepped.

Part 1: Preparation

1. Par-Cook the Potatoes: Place the halved fingerling potatoes in a microwave-safe bowl, cover, and microwave for about 5 minutes, until they are just beginning to get tender but are still firm. Drain any excess water.
2. Prepare the Grill: Preheat your outdoor grill or indoor grill pan to a steady medium-high heat. Brush the grates with vegetable oil to prevent sticking.
3. Prep the Beef: In a large bowl, toss the beef cubes with the olive oil and season generously with kosher salt and freshly ground black pepper.
4. Make the Dipping Sauce: In a small bowl, whisk together the ketchup, Dijon mustard, balsamic vinegar, 2 tablespoons of water, the Worcestershire sauce, steak sauce, and red pepper flakes. Set it aside.

Part 2: Assemble and Grill

1. Thread the Kebabs: Carefully thread the ingredients onto your eight 10-inch skewers, alternating between the seasoned beef, the par-cooked potatoes, and the pieces of asparagus.
2. Grill the Kebabs: Place the assembled kebabs on the hot grill. Cook, turning them occasionally, for about 6 minutes total for a perfect medium-rare steak. The potatoes and asparagus will be tender and lightly charred in this time.
3. Rest and Serve: Remove the cooked Steak and Potato Kebabs from the grill and let them rest for a few minutes. Serve the hot kebabs with the prepared dipping sauce on the side.

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Make-Ahead and Storage

These Steak and Potato Kebabs are great for party prep.

• Make Ahead: You can make the dipping sauce, par-cook the potatoes, and cube the steak and asparagus up to a day in advance. Store everything in separate airtight containers in the refrigerator. Then, all you have to do before the party is thread the skewers and grill!
• Storage: Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. They are delicious cold or gently reheated.

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Conclusion: A Complete Meal on a Stick!

These Steak and Potato Kebabs are a fun, easy, and incredibly delicious way to enjoy a classic steak dinner in a casual, summery format. The combination of juicy steak, tender potatoes, crisp asparagus, and a tangy dipping sauce is a guaranteed winner for any occasion. This is a recipe that proves that sometimes, the most delicious meals are the simplest to prepare.

Frequently Asked Questions (FAQs)