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
Looking for more free recipes?
Baby potatoes, baby sweet peppers and chunks of beef are grilled and then served with an easy dill aioli in this summer version of steak and potatoes.
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
- 18 baby potatoes
- 1 lb steak, cut into large cubes
- 12 baby peppers
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.
inspired by: Every Day with Rachael Ray July/August 2014
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1 kabob
- Calories: 385
- Sugar: 3 g
- Sodium: 511 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 42 g
Keywords: kabob recipe