Winter on the farm means the grill stays cold and dinner still needs to happen. These Oven Baked Steak and Potato Kabobs are my answer for every time I want the flavors of a summer cookout without stepping outside into the cold. Beef steak, baby red potatoes, and sweet onion are threaded onto skewers, brushed with a rosemary garlic olive oil mixture, and baked until tender and flavorful.
No grill required, no outdoor prep, and dinner is on the table in about an hour.
What I love most about this recipe is how hands off it is once the kabobs go into the oven. While they bake I can set the table, pour a drink, and actually enjoy the evening instead of standing over a hot grill.
These kabobs work just as well as a weeknight dinner as they do for a casual party spread. They are completely gluten free and the rosemary garlic oil gives every bite a rich and savory flavor that tastes like so much more effort than it actually is.
If you are looking for other easy recipes you might also enjoy my Slow Cooker Steak and Mushrooms, my Oven Baked Marinated Steak Kabobs, my Air Fryer Garlic Steak Bites or my Gluten Free Salisbury Steak with Mushroom Gravy.
You can find all of my meal recipes here: Gluten Free Meal Recipes
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Instructions
Soak the wooden skewers in water for 30 minutes.
In a large pot boil the potatoes for 3-5 minutes until they're tender. Drain and set them aside to cool.
Cut the steak into one inch cubes and season with the Montreal steal seasoning. Cut the onions into one inch cubes and set aside.
In a small bowl whisk together the olive oil, minced garlic, salt, pepper and rosemary.
Thread the potatoes, steak and onions onto the skewers. This should make 8 full skewers.
Place the kabobs on a baking sheet. Brush or drizzle the olive oil mixture over them.
Bake at 400 degrees for 12-15 minutes. Turn the kabobs at 6 minutes so they cook evenly.
Supplies
Storage
After the kabobs have completely cooled I liked to take everything off the skewers and store it all together in an air tight container in the refrigerator for up to 5 days.
More Recipes You Might Enjoy
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Oven Baked Steak and Potato Kabobs
- Total Time: 45 minutes
- Yield: 8 skewers 1x
- Diet: Gluten Free
Description
Beef steak, baby red potatoes, and onions threaded onto skewers, brushed with a rosemary garlic olive oil mixture, and baked in the oven until tender and flavorful. These gluten free oven baked steak and potato kabobs are an easy weeknight dinner or party appetizer that requires no grill.
Ingredients
- 1 pound Baby Dutch Potatoes, cooked
- 1 ½ pounds Sirloin Steak, cut into 1-inch cubes
- 1 large Red Onion, cut into 1-inch cubes
- 1 large Sweet Onion, cut into 1-inch cubes
- 1 Tbsp Montreal Steak Seasoning
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- 1 tsp Sea Salt
- ½ tsp Coarse Ground Black Pepper
- 1 tsp Dried Crushed Rosemary
Instructions
Soak the wooden skewers in water for 30 minutes.
In a large pot boil the potatoes for 3-5 minutes until they're tender. Drain and set them aside to cool.
Cut the steak into one inch cubes and season with the Montreal steal seasoning. Cut the onions into one inch cubes and set aside.
In a small bowl whisk together the olive oil, minced garlic, salt, pepper and rosemary.
Thread the potatoes, steak and onions onto the skewers. This should make 8 full skewers.
Place the kabobs on a baking sheet. Brush or drizzle the olive oil mixture over them.
Bake at 400 degrees for 12-15 minutes. Turn the kabobs at 6 minutes so they cook evenly.
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- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Meals, Appetizers
- Method: Baking
- Cuisine: American
If you make these Oven Baked Steak and Potato Kabobs, I would love to hear what you think! Leave a comment below and let me know how they turned out, or tag me on Instagram so I can see your skewers.
This is one of those easy weeknight dinners that works any time of year, so save it to your favorite Pinterest board so you always have it ready the next time you want kabobs without firing up the grill!
Storage
Store leftover kabobs in an airtight container in the refrigerator for up to five days. I like to slide everything off the skewers before storing so the leftovers are easier to reheat and eat. To reheat, place a serving on a plate, cover with a damp paper towel, and microwave in 30 second intervals until heated through.
Top Tip
Do not skip the potato parboiling step. Raw potatoes take much longer to cook than steak, so threading them raw onto the skewer alongside the beef will give you either undercooked potatoes or overcooked steak. A quick three to five minute boil until just fork tender gives the potatoes a head start and ensures everything finishes cooking at the same time.
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Frequently Asked Questions
Yes! Baking kabobs in the oven is one of my favorite ways to prepare them. It's simple and quick to have a meal or appetizers without turning on your grill. I bake the skewers at 350 degrees for 30 minutes turning them every 10 minutes.
Sirloin is my top recommendation for oven baked kabobs. It stays tender and juicy through the bake time and holds up well on the skewer. Ribeye is the most flavorful option if you want extra richness. Flank steak also works but is leaner so watch your bake time closely to avoid drying it out.
No marinade is needed for this recipe. The Montreal steak seasoning and rosemary garlic olive oil mixture give the kabobs plenty of bold and savory flavor without any marinating time. If you want to add extra flavor, you can let the seasoned steak cubes rest in the refrigerator for up to an hour before threading onto the skewers.
Yes, metal skewers work great in the oven and are a more sustainable option since they are reusable. If you use wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning in the oven.
Absolutely. Bell peppers, mushrooms, zucchini, and cherry tomatoes all work beautifully alongside the steak and potatoes. Cut them into similar sized pieces so everything cooks evenly and thread them between the steak and potato pieces on the skewer.
Which Steak Works Best
The cut of steak you choose makes a real difference in how tender and juicy your kabobs turn out.
- Sirloin is my top pick for kabobs. It is tender enough to stay juicy through the bake time and holds up well on the skewer without falling apart.
- Ribeye is the most flavorful option. It has more marbling which keeps it extra juicy. It is also the most expensive cut of the three options listed here.
- Flank steak works well when cut against the grain into cubes. It is a leaner cut so it can dry out faster. Watch your bake time closely if you use flank.
- Whatever cut you choose, aim for cubes that are roughly one to one and a half inches so they cook evenly alongside the potatoes.
Vegetable Variations
The base recipe uses baby red potatoes and sweet onion but there are so many great additions to try.
- Bell peppers add a sweet and slightly smoky flavor and a pop of color to each skewer. Red, yellow, and orange bell peppers all work beautifully.
- Mushrooms are a natural pairing with steak. Use large button or cremini mushrooms and thread them whole onto the skewer.
- Zucchini holds up well on a kabob and soaks up the rosemary garlic oil beautifully. Cut it into thick rounds so it does not fall off the skewer.
- Cherry tomatoes add a burst of fresh flavor. Add them at the end of each skewer so they do not overcook.
How to Know When Your Steak Kabobs Are Done
Relying on time alone is not the most reliable way to tell when steak is cooked to your liking. An instant read meat thermometer is the most accurate tool.
Medium rare steak should read 135 degrees Fahrenheit. Medium should read 145 degrees. Well done should read 160 degrees.
Check the temperature of the steak pieces, not the potatoes, since the steak is what you are monitoring for doneness. Pull the kabobs from the oven a few degrees before your target temperature since they will continue to cook slightly as they rest.
Make Ahead Instructions
These kabobs are easy to prep ahead of time which makes them great for entertaining.
Boil the potatoes up to 24 hours ahead and store them in an airtight container in the refrigerator.
Cut the steak into cubes and season with Montreal steak seasoning up to 24 hours ahead. Store in an airtight container in the refrigerator.
Make the rosemary garlic oil mixture up to three days ahead and store in a small jar in the refrigerator.
When you are ready to bake, thread everything onto the skewers, brush with the oil mixture, and bake as directed.
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