Garlic Pepper Steak and Potato Kabobs

What’s more fun than a meal on a stick?  These Garlic Pepper Steak and Potato Kabobs feature the bold flavor of Member’s Mark™ Garlic Pepper Seasoning – a mouthwatering balance of garlic, black pepper, salt, brown sugar, onion, red bell pepper, parsley, and garlic oil.

Tips for Making Garlic Pepper Steak and Potato Kabobs

Here are some tips to make kabobs that cook evenly, look appealing, and taste amazing:

1. Prep Your Ingredients

• Uniform size – Cut meat and veggies into similar-sized pieces (about 1 to 1.5 inches) so they cook at the same rate.

• 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

• Marinate meat for at least 30 minutes (up to overnight) to tenderize and season.

• Save some marinade for basting, but never reuse raw marinade—set aside fresh marinade before adding meat.

3. Skewer Smarts

• Wooden skewers – Soak in water for 20–30 minutes before grilling to prevent burning.

• Metal skewers – Heat evenly and are reusable (flat ones keep food from spinning).

• 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

• Alternate colors for a pretty presentation (meat, veggie, meat, veggie).

• Denser items (like onion or pineapple) should be next to meat—they’ll stand up to the heat.

5. Grilling Technique

• Medium-high heat is best: hot enough to sear but not so hot that the outside burns before the inside cooks.

• Brush the grill grates with oil to prevent sticking.

• Rotate skewers every few minutes for even cooking.

6. Timing & Doneness

• Chicken: 12–15 minutes

• Beef/lamb: 8–12 minutes

• Shrimp: 5–7 minutes

• Veggie-only skewers: 8–10 minutes
  (Always check internal temps—165°F for chicken, 145°F for beef/pork/fish.)

7. Finish & Serve

• Brush with glaze or sauce in the last few minutes (to prevent burning from sugar).

• Rest meat skewers for 5 minutes before serving so juices redistribute.

Garlic Pepper Steak and Potato Kabobs

What’s more fun than a meal on a stick?  This summertime staple features the bold flavor of Member's Mark™ Garlic Pepper Seasoning – a mouthwatering balance of garlic, black pepper, salt, brown sugar, onion, red bell pepper, parsley, and garlic oil.

Servings 6

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Ingredients

  

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For the Blue Cheese Sauce

• 1 cup Sour cream
• ¼ cup Blue cheese crumbled
• ¼ cup  Green onions chopped
• 1½ tsp  Prepared horseradish 
• 2 tsp Member's Mark™ Garlic Pepper

For the Steak Kabobs

• 1 lb Small red potatoes 
• 1½ lbs Sirloin steak cut in 1-inch portions 
• 1 Onion cut in wedges
• 6 12-inch skewers
• 2 tbsp Member’s Mark™ Extra Virgin Olive Oil 
• 2 tbsp Member's Mark™ Garlic Pepper

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Instructions

 

• Combine all Blue Cheese Sauce ingredients and serve immediately. Or make ahead and refrigerate until ready to serve. 
• 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, and onion on skewers. Brush kabobs with olive oil and sprinkle with 2 tablespoons of Member's Mark™ Garlic Pepper Seasoning, coating all sides. Grill over Medium Direct heat for 8 to 10 minutes, turning once, until potatoes and onions are lightly browned and meat is desired doneness. Serve with Blue Cheese Sauce. 

Course: Main Course

Keyword: garlic pepper, grilling, kabobs, potato, steak, summer