Our prehistoric ancestors were onto something
Our prehistoric ancestors were onto something: Eating food on a stick is just more fun. (C’mon, you can’t deny it.) Not only do skewers make you feel like a kid again, they’re super versatile and hella easy to whip up when barbecue season calls. Chop, thread, grill, done!
Steak & Potato Kebabs
INGREDIENTS
1 lb ribeye steak
8 baby bella mushrooms
8 baby yukon gold potatoes
Marinade
1/4 c. soy sauce
1/4 c. ketchup
2 Tbsp white vinegar
2 Tbsp brown sugar
1/2 tsp garlic powder
INSTRUCTIONS
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Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag.
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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.
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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.
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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.
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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.
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