Garlic Butter Steak and Baby Potato Kebabs (1 Hour, 5 Minutes)

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Garlic butter steak and baby potato kebabs are a delicious and easy-to-make dish that is perfect for grilling season.

The steak is juicy and flavorful, while the baby potatoes are tender and infused with garlic butter.

In this recipe, we’ll be separating the steak and potatoes onto their own skewers to ensure that each component is cooked to perfection.

This dish is a crowd-pleaser and makes for an impressive presentation at any barbecue or family gathering.

  • Prep Time: 40 minutes + 30 minutes marinating time
  • Cook Time: 20-25 minutes
  • Total Time: 1 hr, 5 minutes + marinating time
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the steak kebabs:
  • 1 1/2 pounds steak (such as sirloin or ribeye), cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
For the potato kebabs:
  • 1 1/2 pounds baby potatoes, halved
  • 3 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
For serving:
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional)

Instructions

  1. Prepare the marinade for the steak (5 minutes): In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the steak cubes and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. Preheat the grill (10 minutes): Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  3. Prepare the potato kebabs (10 minutes): In a large bowl, combine the melted butter, minced garlic, chopped parsley, salt, and pepper. Add the halved baby potatoes and toss to coat. Thread the potatoes onto skewers, ensuring they are evenly spaced.
  4. Thread the steak onto skewers (5 minutes): Remove the steak from the marinade and thread onto separate skewers, ensuring the cubes are evenly spaced.
  5. Grill the potato kebabs (20-25 minutes): Place the potato skewers on the grill. Cook for 20-25 minutes, turning occasionally, until the potatoes are tender and golden brown.
  6. Grill the steak kebabs (10-12 minutes): While the potatoes are cooking, place the steak skewers on the grill. Cook for 10-12 minutes, turning occasionally, until the steak reaches your desired level of doneness (medium-rare to medium is recommended).
  7. Assemble and serve (5 minutes): Remove the skewers from the grill. Garnish with additional chopped parsley and serve with lemon wedges if desired.

Notes

For best results, make sure your grill is properly preheated to ensure even cooking. Allow the steak to come to room temperature before grilling to ensure it cooks evenly.

If you prefer, you can also use other herbs such as oregano or basil for a different flavor profile. Serve these kebabs with a side of grilled vegetables or a fresh salad for a complete meal.

Enjoy this delicious and impressive dish at your next barbecue or family gathering!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500 calories
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 28g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 100mg

Pair this with...

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

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