Backyard Steak & Potato Kababs
Backyard Steak & Potato Kababs
Get ready to fire up the grill and turn your backyard into the best steakhouse in town! These Backyard Steak & Potato Kebabs are the ultimate way to serve up a hearty, crowd-pleasing meal without ever leaving your patio.
Let's kick off the warmer weather the right way with juicy cubes of beef tenderloin, golden fingerling potatoes, and tender-crisp asparagus - all charred to perfection and brushed with a smoky-sweet glaze! Yep, it’s basically steak night on a stick.
Everything’s threaded together on wooden skewers for easy grilling and even easier eating. In other words: no forks required!
Whether you're hosting a laid-back cookout or just want to make a regular Tuesday feel a little more special, these kebabs are a surefire hit.
We'll get skewering soon, but let's first dive into how to best select our protein for these high-end kebabs.
Ingredients:
(This recipe makes 4 servings)
- Eight 10-inch wooden kebab skewers (your grilling MVPs—don’t skip these!)
- A little vegetable oil for slicking up the grill grates
- 1/2 pound fingerling potatoes, halved lengthwise
- 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes (Remember: Grass-fed, grass-finished is optimal!)
- 2 tablespoons extra-virgin olive oil (Any of these will do nicely!)
- Kosher salt and freshly ground black pepper
- 1 bunch asparagus, cut into 1-to-2-inch pieces (crisp and green with a springtime snap)
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons steak sauce
- A pinch of red pepper flakes (optional, for a little heat)
Instructions:
How to Build the Perfect Kebab
Before we get to the main instructions, consider the following tips & tricks for building the perfect kebab!
- Start with something sturdy: A potato half or chunk of beef makes a great base to hold everything steady.
- Mix it up: Alternate between beef, potatoes, and asparagus to make every bite exciting.
- Leave a little space: Don’t pack everything too tightly—this helps the heat circulate and cook things evenly.
- Think ahead: If using wooden skewers, soak them in water for 15–20 minutes before grilling to prevent burning.
Now, time to get grilling for real!
Act 1: Prep Work that Pays Dividends
Preheat your grill to medium-high heat. Once it’s hot, use a brush or tongs with a paper towel dipped in vegetable oil to lightly coat the grates. This helps keep the kebabs from sticking.
Place the fingerling potatoes in a microwave-safe bowl, cover it with a plate or lid, and microwave for about 5 minutes—just until they’re fork-tender. You want them soft enough to grill, but not mushy.
In a large bowl, toss your beef cubes with the olive oil. Sprinkle on some kosher salt and freshly ground black pepper. Give everything a good mix so each piece gets coated and seasoned.
Act 2: Build the Kebabs
(Don't forget the tips outlined above!) Thread the beef, softened potatoes, and asparagus pieces onto your 10-inch wooden skewers.
Try to mix up the ingredients as you go so each skewer looks colorful and balanced.
Act 3: Mix up Sauce Magic
In a small bowl, stir together the ketchup, Dijon mustard, balsamic vinegar, Worcestershire sauce, steak sauce, a splash of water, and a pinch of red pepper flakes.
This tangy glaze will take your kebabs to the next level.
Act 4: It's Time for the Grill (Finally!)
Place your kebabs on the hot grill and cook for about 6 minutes, turning every couple of minutes so they get nice grill marks on all sides.
This will give you medium-rare steak; cook longer if you like your steak more done.
Act 5: Finishing Touches & Serve
Drizzle the kebabs with that delicious sauce or serve it on the side for dipping. Either way, you’re in for a flavorful, fun-to-eat meal!
Enjoy!