Balsamic Rosemary Steak Kabobs – a delicious recipe with potatoes, mushrooms, extra-virgin olive oil, balsamic vinegar, rosemary, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the steak into 16 equal pieces if using a thin cut and 8 equal pieces if using a thick cut. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the steak and mushrooms in a large bowl. Add the olive oil, vinegar, rosemary, and garlic, and stir until the steak and mushrooms are well coated. Cover with plastic wrap and refrigerate at least 30 minutes to 2 hours.
2
Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside.
3
Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients.
4
Heat a grill to medium-high and lightly oil the grate. Add the kabobs and grill about 5-6 minutes on both sides, flipping every 3 minutes. Sprinkle kabobs with remaining 1 teaspoon of salt and serve immediately.
807
kcal
Calories
41
g
Fat
66
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 new potatoes I used baby Yukon Gold, 16 ounces rib-eye steak, 8 button mushrooms, 1/3 cup extra-virgin olive oil, and more.
Yes, Balsamic Rosemary Steak Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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