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Steak, Mushroom & Potato Kabobs

Although kids are starting back at school – warm summer temperatures are still going strong giving you the perfect nights to grill. We made these delicious steak kabobs a while ago and they were too good not to share!

We served our kabobs with some fresh, grilled asparagus. A super easy, delicious recipe to finish out your summer.


Steak, Mushroom & Potato Kabobs

  • 1 Lb. steak

  • 8 oz. mushrooms

  • 1 Lb. small potatoes

  • 1/4 C. olive oil

  • 1/4 C. balsamic vinegar

  • 1 Tbsp. minced garlic

  • 1 Tsp. salt

  • 1/2 Tsp. pepper

  • 1/2 Tsp. dried rosemary

  • 1/2 Tsp. dried oregano

Cut steak into 1 inch chunks. Rinse mushrooms and cut off ends if extra long. Add to ziplock bag.

In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over steak cubes and mushrooms. Place bag in refrigerator for at least 2 hours.

Meanwhile, boil potatoes in a large pot of salted water for 8-10 minutes, or until tender. Drain and let cool.

Thread marinated steak, mushrooms and potatoes onto skewers.

Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked. Enjoy!

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