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Steakhouse Kebabs

Steakhouse Kebabs

When I saw this recipe in my newest Food Network Magazine, I knew I would make them immediately. What’s not to love about this simple and delicious recipe? These kebabs include steak, potatoes, mushrooms, onions, and tomatoes – a few of my very favorite foods combined on one stick. These kebabs were extremely easy to make, took only minutes to cook, and were a huge hit with my family.

Steakhouse Kebabs:


  • 1 1/2 lbs of steak
  • 3 tbsp + 1 tsp olive oil
  • 1 tbsp Worcestershire sauce
  • 2-3 cloves of garlic, minced
  • 1 tbsp soy sauce
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 10 baby potatoes, boiled until tender, then sliced in half
  • 10 button mushrooms, sliced in half
  • 10-15 grape tomatoes
  • 1/2 red onion

Steakhouse Kebabs

How to Make Steakhouse Kebabs


Cut the steak into bite-sized cubes. Place the 3 tablespoons of olive oil in a large zip lock back along with the Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley. Shake well until combined, add the beef chunks and marinate for at least 2 hours.

Soak the wooden kebab skewers in water for at least 15 minutes. Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled.

Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, freshly cracked, pepper, and garlic powder, to taste. Toss until evenly coated.

Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.

Steakhouse Kebabs

Place the kebabs on the grill and cook for 3 minutes before turning them over. Grill the kebabs until the meat is cooked to your desired degree of doneness. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy.

Steakhouse Kebabs
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Food Network Magazine ~ July/August 2010

Side Note: 

I am back from a road trip we took to Northern California in our RV. We traveled with two other families to the Redwood Forest and had an amazing journey. We had so much fun exploring the forest and the different beaches we visited… it was a fantastic time with great friends.


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  1. Sounds like an awesome trip!

    These kebabs with that fantastic seasoning are just the thing that my family would love!

  2. I just loved that Kebab pullout in the Food Network Magazine. I need to make these sooner than later. Yours look delicious.

  3. Welcome back.
    I am glad you had a great vacation.
    Wonderful and good looking kebabs.
    Have a great week ♥

  4. I love that magazine, these sounded delicious to me too! I think it was the same issue that had the Crunchy Lemonade drumsticks (turned out well) and Tyler's Savoy, Lime, & Cilantro coleslaw (also well).

  5. That 1st picture is a really cool one!! Yeah!

    I am glad that you had fun on your vacation!!

    these kebabs look so tasty!!

    MMMMMMM,..real flavours in here!

  6. oh wow – this looks SO good!! Love the idea of having potatoes on there – it's like an entire meal!!

  7. I'm glad you had a great vacation, and am thrilled that you are back posting fabulous recipes! I LOVE kebobs, and these are a meal within themselves! Thanks for sharing, Pam!

    Kim in MD

    P.S. Your post and photos have me singing "This Land Was Made For You And Me"…must be the Redwood Forest! 🙂

  8. Oooh, my husband would love these kebabs – they are right up his alley! I'll have to treat him to them sometime soon!

  9. I love kababs! Trying to figure out what to make for a party next week and this might be it!

    I hope your trip was inland too, this has been the coldest summer on the coast! Glad you had fun!

  10. Oh, I love kebabs, they're so much fun! These look mouthwatering… I love all those fresh veggies you used, and especially the potatoes. I've never added potatoes, but I definitely will next time. Great job on these, and thanks for sharing this recipe!

  11. seriously–what IS it about skewered food that bumps up its appeal so much? i don't get it, but it's undeniable. 🙂