Fire-Grilled Steak and Potato Skewers
What’s more fun than a meal on a stick? These Fire-Grilled Steak and Potato Skewers feature the subtle flavors of Member’s Mark™ Himalayan Pink Salt Grinder and Member’s Mark™ Black Peppercorn Grinders – they enhance the juicy steak and creamy potatoes, without overpowering their scrumptious taste!
Tips for Making Fire-Grilled Steak and Potato Skewers
Here are some tips to make kabobs that cook evenly, look appealing, and taste amazing:
1. Prep Your Ingredients
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Uniform size – Cut meat and veggies into similar-sized pieces (about 1 to 1.5 inches) so they cook at the same rate.
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Firm veggies – Bell peppers, onions, zucchini, and mushrooms work well since they hold shape on the grill. Softer veggies (like tomatoes) should go on separately or toward the end.
2. Marinate for Flavor
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Marinate meat for at least 30 minutes (up to overnight) to tenderize and season.
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Save some marinade for basting, but never reuse raw marinade—set aside fresh marinade before adding meat.
3. Skewer Smarts
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Wooden skewers – Soak in water for 20–30 minutes before grilling to prevent burning.
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Metal skewers – Heat evenly and are reusable (flat ones keep food from spinning).
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If cooking different proteins (like shrimp, chicken, and beef), put them on separate skewers so you can remove them when each is done.
4. Layering & Order
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Alternate colors for a pretty presentation (meat, veggie, meat, veggie).
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Denser items (like onion or pineapple) should be next to meat—they’ll stand up to the heat.
5. Grilling Technique
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Medium-high heat is best: hot enough to sear but not so hot that the outside burns before the inside cooks.
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Brush the grill grates with oil to prevent sticking.
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Rotate skewers every few minutes for even cooking.
6. Timing & Doneness
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Chicken: 12–15 minutes
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Beef/lamb: 8–12 minutes
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Shrimp: 5–7 minutes
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Veggie-only skewers: 8–10 minutes
(Always check internal temps—165°F for chicken, 145°F for beef/pork/fish.)
7. Finish & Serve
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Brush with glaze or sauce in the last few minutes (to prevent burning from sugar).
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Rest meat skewers for 5 minutes before serving so juices redistribute.
Fire-Grilled Steak and Potato Skewers
Ingredients
- 1 lb Small red potatoes
- 1½ lbs Sirloin steak cut in 1-inch portions
- 1 Onion cut in wedges
- 2 tbsp Member’s Mark™ Extra Virgin Olive Oil
- Member's Mark™ Pink Himalayan Salt Grinder as desired
- Member's Mark™ Black Peppercorn Grinder as desired
- 24 Cherry tomatoes
- 6 12-inch skewers
Instructions
- Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on HIGH (100% power) for 3 to 4 minutes until potatoes are still firm but soft enough that a skewer can be inserted. Place potatoes on a plate and cool 5 minutes. Slice in half.
- Alternate steak cubes, potatoes, onion, and tomatoes on skewers. Brush skewers with olive oil and sprinkle with Member's Mark™ Pink Himalayan and Black Peppercorn Grinders, coating all sides. Grill over Medium Direct heat for 8 to 10 minutes, turning once, until potatoes and onions are lightly browned and steak reaches desired doneness.