So you’re craving something smoky, juicy, and slightly fancy-looking but also don’t want to spend three hours pretending you’re on Top Chef? Enter: grilled steak kabobs with potato wedges. They look impressive, taste incredible, and honestly, they’re basically meat-on-a-stick with fries on the side. Win-win, right?
Why This Recipe is Awesome
This recipe is awesome because it combines two things everyone secretly (or not so secretly) loves: steak and potatoes. It’s hearty, flavorful, and perfect for summer cookouts, backyard hangs, or even just when you feel like being the hero of your own dinner table.
Also, it’s basically idiot-proof. I mean, I didn’t manage to ruin it, and that says a lot. The kabobs grill up in minutes, the potato wedges roast themselves in the oven, and suddenly, you’ve got yourself a meal that looks like it took way more effort than it actually did. Fake it ‘til you make it, baby.
Ingredients You’ll Need
For the steak kabobs:
- 1 ½ lbs sirloin steak, cut into 1-inch cubes (because giant steak chunks on a stick just don’t cook evenly, trust me)
- 2 bell peppers (red and green for the fancy vibes), chopped into squares
- 1 red onion, cut into chunks
- 1 zucchini, sliced thick (optional, but hey, some green makes it look healthy)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced (or, let’s be honest, the stuff from a jar)
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the potato wedges:
- 4 medium russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Pro tip: Don’t forget the wooden skewers. And if you’re like me and forget to soak them? Congrats, you’ve just added “bonus charcoal flavor.”
Step-by-Step Instructions
- Prep the potatoes first. Toss the wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet like you’re arranging soldiers, then roast at 425°F (220°C) for about 30–35 minutes. Flip halfway unless you enjoy uneven crispiness.
- Marinate the steak. Mix olive oil, soy sauce, balsamic vinegar, garlic, paprika, salt, and pepper in a bowl. Toss in the steak cubes. Let them soak up the magic for at least 30 minutes (longer if you actually planned ahead).
- Assemble the kabobs. Alternate steak, peppers, onions, and zucchini on skewers. Make them colorful—it’s like edible Jenga, but way more rewarding.
- Grill time. Preheat your grill to medium-high. Grill kabobs for about 10–12 minutes, turning occasionally so nothing ends up burnt on one side and raw on the other.
- Serve it up. Plate those kabobs with golden potato wedges. Step back, admire your work, and accept compliments gracefully (or not, bragging is allowed here).
Common Mistakes to Avoid
- Skipping the soak. Wooden skewers catch fire faster than you can say “oops.” Soak them in water for 30 minutes unless you want edible torches.
- Overcrowding the pan. For the potato wedges, give them breathing room. If they’re piled on top of each other, you’re basically steaming potatoes, not roasting them. Big difference.
- Overcooking the steak. Kabobs cook quickly. Don’t wander off for a “quick” TikTok scroll—you’ll regret it.
- Using giant veggie chunks. Nobody wants a half-raw onion pretending to be grilled. Keep the pieces manageable.
Alternatives & Substitutions
- Steak swap: Try chicken, shrimp, or even tofu if you’re feeding a mixed crowd. The marinade works on everything.
- Veggie options: Mushrooms, cherry tomatoes, or pineapple chunks make fun additions. Yes, pineapple. Don’t fight me on this.
- Potato alternatives: Sweet potato wedges also shine here. IMO, they make you feel slightly less guilty about inhaling half a tray.
- No grill? Use a stovetop grill pan or your oven’s broiler. Is it exactly the same? No. Is it still delicious? Yes.
FAQ (Frequently Asked Questions)
Can I prep this ahead of time?
Yes, absolutely. Marinate the steak and chop the veggies earlier in the day. Just assemble right before grilling so things don’t get soggy.
Do I have to use sirloin?
Nope. Sirloin works great, but flank steak or ribeye also do the trick. Just avoid super tough cuts unless you enjoy chewing forever.
Can I air fry the potato wedges?
Heck yes. Toss them in your air fryer at 400°F for about 18–20 minutes. Shake halfway for max crispiness.
What if I don’t have skewers?
Just grill the steak and veggies directly. It won’t look as fun, but the taste is still there. Who’s judging?
Do I really need to marinate the steak?
Yes. Unless you want sad, bland cubes of beef. The marinade is what makes it pop.
Can I make this indoors?
Totally. A cast-iron skillet on the stove will give you a nice char. Open a window unless you want your house smelling like a steakhouse for a week.
What’s the best dipping sauce for the wedges?
Ketchup is classic, but garlic aioli or spicy mayo takes things up a notch. No shame in having three sauces on your plate.
Final Thoughts
Grilled steak kabobs with potato wedges are proof that you don’t need a culinary degree to make a killer meal. It’s colorful, flavorful, and satisfying without demanding hours of work. Plus, it’s basically a party on a stick, and who doesn’t love that?
Now go grab some skewers, fire up the grill, and make your neighbors jealous with the smell wafting over the fence. Pro tip: make extra wedges. Because let’s be real, someone (probably you) is going to steal half of them before they hit the table.