This Steak and Potato Kabob recipe has baby potatoes, baby sweet peppers and chunks of beef that are grilled and then served with an easy dill aioli in this summer version of steak and potatoes.
If you’re looking for more grilling recipes, make sure and check out this Grilled Brown Sugar Mustard Chicken, this Balsamic Grilled Flank Steak, or this Grilled Huli Huli Chicken. You can also check out the other kebab recipes linked at the bottom of this post!
We are a steak and potatoes loving family. In fact, my are some of the biggest steak fans. Put put a steak in front of them and they will go to town.
And my kids – like many kids, I’m guessing – think that everything is better when you can dip it into something. That is where this Easy Dill Aioli comes in handy!!
I actually fell in love with potatoes with aioli back in 2010. And now the combination is one of my favorite things. This dip is packed with fresh herb flavor, and goes perfectly with the grilled vegetables and meat.
This Steak and Potato Kabob Recipe would be perfect for a holiday weekend, or for any warm grilling night. They don’t take very much time to prep, and can even be assembled ahead of time if needed. These grilled kabobs are perfect for any grill lovers!
The best steak for kabobs
The trick to make a perfect beef kabob is to use a cut of steak that will be tender when grilled. You don’t want a tough piece of beef that takes a long time to cook to become tender. If budget isn’t an issue, a filet mignon or tenderloin will make the most tender kabob. You could also use a ribeye, which is my favorite. If you want a cut of beef that is more budget friendly but will still be fairly tender, use a sirloin.
I would steer clear of any pre-cut beef at the grocery store, though, as you never know exactly what cut of beef you are getting.
How to grill potatoes
I fell in love with grilled potatoes with this recipe. The secret, though, is that you are not actually cooking the potatoes on the grill, just giving that that nice grill flavor by finishing them on the grill.
To make the potatoes, you’ll want to start by boiling the potatoes until they are tender. Let them cool, then you can thread them on your skewers to grill alongside the beef and the peppers.
How long to grill kabobs
Each kabob recipe will be different – depending on what you are grilling.
- If cooking beef, you will grill for about 8-10 minutes, depending on how well done you like your meat.
- For chicken kabobs, you’ll grill for 10-15 minutes.
- Pork kabobs will need about 15 minutes.
- And shrimp kabobs cook pretty quickly, only needing 5-7 minutes.
What to serve with kabobs
This kabob recipe already includes vegetables, but I think the perfect side dish is another fresh vegetable. Here are a few of my favorite fresh vegetable side dishes:
- Sauteed Green Beans with Cherry Tomatoes
- Broccoli Salad
- Bacon Blue Cheese Coleslaw
- Tomato and Herb Salad
- Tomato and Black Bean Quinoa Salad
- Zucchini and Tomato Salad Recipe
More kabob recipes
Grilled Sausage and Shrimp Kabobs
Grilled Lemon Shrimp
Steak Kabob Marinade
Sweet and Sour Meatball Skewers
Bacon Wrapped Teriyaki Chicken Skewers
Chili Honey Garlic Shrimp Kabobs
Rosemary Ranch Chicken Kabobs
Chicken Caesar Kabobs
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Steak and Potato Kabob Recipe
Ingredients
Easy Dill Aioli
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon roughly minced fresh dill
- 3 cloves garlic finely minced or 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Kebobs
- 18 baby potatoes
- 1 lb steak cut into large cubes
- 12 baby peppers
Instructions
Make the aioli:
- In a small bowl, whisk together all of the ingredients. Refrigerate until needed.
Make the kebobs:
- Place the potatoes in a large pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are tender, about 8 minutes. Drain and allow to cool.
- Heat a grill to medium-high.
- Thread skewers alternating the potatoes, beef and peppers.
- Transfer half of the aioli to a small bowl.
- Grill the skewers, turning occasionally, basting with half of the aioli. Cook until the potatoes and peppers are charred and the beef is cooked, about 8 minutes for medium-rare. Serve with the remaining dill aioli.
Cake says
Hi, it looks delicious and I am going to make it for our family’s holiday party this Sunday.
Kate says
I love it! And that aioli?! WOW!! It was amazing!
Chels R. says
My goodness I want to make this this week!
Joanne says
I am a creature of habit also and HAD to post on the 4th! It’s a sickness, I think. but I’m okay with it. 😛
These are such a fun summer food! I’m convinced that anything served on a stick tastes way better than anything NOT.
Carol at Wild Goose Tea says
There is something special about kabobs. Even though they come off your backyard grill, they say expensive restaurant to me. I guess that is because that is where I had my first experience of kabobs. It wasn’t something we had at home when I was growing up.
I hear you about the dipping thing. Most kids and some adults are major dippers. So you might as well go with the flow and accommodate.
Kamila Gornia says
Oh yum, now this is something delicious! xx