Grilled Steak and Potato Kabobs Recipe

Steak and Potato Kabobs are a simple, satisfying grilled dinner the whole family will enjoy. With just a handful of ingredients and a bit of prep, you can put together a flavorful meal in under an hour. Sirloin steak works great for these kabobs; pair it with parboiled baby potatoes and red onion, then season everything with a sweet-and-smoky dry rub for a well-rounded plate.

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Ingredients for Steak and Potato Kabobs:

• 1 ½ pounds sirloin steak
• 1 pound baby potatoes
• 1 cup sliced red onion
• ⅓ cup olive oil
• 5 tablespoons dry rub (suggested: brown sugar, smoked paprika, granulated garlic, kosher salt, black pepper, dry mustard, red pepper flakes)

How to Grill Steak and Potato Kabobs

• Prepare your grill for indirect heat and aim for a cooking temperature around 350°F. If desired, use hickory or oak chips for a light smoke flavor.

• Scrub the potatoes and place them in a saucepan. Cover with cold water, bring to a boil, and cook for about 10 minutes—just until you can pierce them with a fork. They should be tender but not fully cooked so they finish on the grill. Drain and allow to cool slightly, then cut in half.
• Peel and slice the red onion into bite-sized pieces.
• In a mixing bowl, combine the halved potatoes and onion pieces. Drizzle with 3 tablespoons of olive oil and toss to coat evenly.
• Sprinkle 2 tablespoons of the dry rub over the potatoes and onions, then toss again so the vegetables are well seasoned.
• Cut the sirloin into 1½ to 2-inch cubes and place them on a baking sheet. Drizzle with the remaining olive oil and toss with the remaining dry rub so the steak cubes are evenly coated.
• Thread steak cubes, potato halves and onion pieces alternately onto skewers, leaving a little space between items so heat can circulate.

• Place the skewers on the grill over indirect heat with the lid closed and cook for about 10 minutes. There’s no need to flip the kabobs during this stage; closing the lid helps them cook evenly by surrounding them with heat.
• After this initial cooking period, check the internal temperature of the steak with a digital meat thermometer and continue to cook until the desired doneness is reached (see internal temperatures below).

Internal Temperatures for Steak Kabobs

• Rare: 130°F
• Medium Rare: 140°F
• Medium: 155°F
• Well Done: 165°F

• When the steaks reach your preferred temperature, remove the skewers from the grill and transfer them to a clean pan. Let the kabobs rest for about 5 minutes before serving to allow the juices to redistribute.

These steak and potato kabobs are a complete, hearty meal on their own. They also pair nicely with grilled corn on the cob or a simple garlic bread if you want additional sides.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, remove the meat and vegetables from the skewers and place them in a skillet with 2 tablespoons of water. Cover and heat over medium heat for about 10 minutes, stirring occasionally until warmed through.

Meat and potatoes are classic crowd-pleasers, and kabobs make them easy to serve and enjoy. With a little prep, this dish becomes a reliable weeknight favorite or a simple option for weekend grilling.

How to Prep Kabobs in Advance

Prepare ingredients up to two days ahead to save time on a busy night:

• Cut steak into cubes and store in a zip-top bag in the refrigerator.
• Wash and parboil potatoes, drain and cool, then halve and store in an airtight container.
• Peel and slice onions and keep them in a sealed bag in the fridge.
• Mix your dry rub and keep it in an airtight container at room temperature.
• Assemble skewers just before grilling for best results, or skewer and keep covered in the refrigerator for a short time before cooking.

Tools for Grilling Kabobs

• A reliable digital meat thermometer helps you cook the steak to the exact doneness you prefer.
• Metal skewers or sturdy bamboo skewers (soaked if bamboo) make assembly and grilling easier.
• A grill set up for indirect heat yields even cooking and prevents burning of outsides before the interior is done.

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