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.

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.

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.

Frequently Asked Questions

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.

Ingredients

• Olive Oil
• Coconut Aminos
• Worcestershire Sauce
• Apple Cider Vinegar
• Minced Garlic
• Onion Powder
• Sea Salt
• Coarse Ground Black Pepper
• Italian Seasoning
• Sirloin Steak
• Sweet Onion
• Red Onion
• Red Bell Pepper
• Orange Bell Pepper
• Yellow Bell Pepper
• Mushrooms

Instructions

Cut the beef steak into one inch cubes.

In a sealed container or a gallon freezer bag add the olive oil, coconut aminos, worcestershire sauce, apple cider vinegar, minced garlic, salt, pepper and Italian seasoning. Add the beef steak cubes to this mixture.

Shake to coat all of the steak pieces. Store in the refrigerator for at least 2 hours. I love to leave the steak in the marinade overnight for lots of flavor.

Soak the wooden skewers in water for 30 minutes.

While the skewers are soaking, cut the sweet onion, red onion and bell peppers into one inch chunks.

Preheat your oven to 350 degrees.

Once the steak has marinated and the skewers have been soaked you are ready to assemble the kabobs. Add a layer of steak and alternating layers of vegetables until you've used all of the ingredients. Lay them on an unlined baking sheet.

Bake at 350 degrees for 30 minutes, turning the skewers every 10 minutes.

Supplies

Storage

Once the kabobs have cooled store them in an air tight storage container in the refrigerator for up to 5 days.