This easy recipe for oven baked steak and potato kabobs makes a quick meal! The skewers are stacked with beef steak, onions and baby red potatoes. Each kabob is brushed with a rosemary oil mixture that gives them lots of flavor.
Sometimes (especially during the winter months) I don't want to start our grill. This recipe made in the oven is perfect for those times. It's an easy meal or great for serving at parties for a hearty snack. I love that these can be baking without having to be watched while I enjoy time with family and friends.
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 350 degrees for 30 minutes. Turn the kabobs every 10 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.
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Oven Baked Steak and Potato Kabobs
- Total Time: 1 hour
- Yield: 8 skewers 1x
- Diet: Gluten Free
Description
This easy recipe for oven baked steak and potato kabobs makes a quick meal! The skewers are stacked with beef steak, onions and baby red potatoes. Each kabob is brushed with a rosemary oil mixture that gives them lots of flavor.
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 350 degrees for 30 minutes. Turn the kabobs every 10 minutes so they cook evenly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Meals, Appetizers
- Method: Baking
- Cuisine: Gluten Free
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.
You will need to soak wooden skewers for 30 minutes in water. Boil the potatoes in a pot of water for 3-5 minutes until a fork goes through them. Drain them and let them cool.
While the skewers are soaking cut the steak and veggies into cubes. Season the steak with Montreal steak seasoning and let stand. In a small bowl make the oil mixture to brush or drizzle over the kabobs before they go into the oven. Thread the steak, potatoes and onion onto the skewers placing them on all on a baking sheet.
Brush the oil mixture onto the kabobs. Bake at 350 degrees for 30 minutes. Turn the kabobs every 10 minutes so they cook evenly. Serve warm as a meal or appetizers.
Top Tip
Taking the kabobs off the skewers makes the easier to reheat. To reheat place a serving on your plate, cover with a damp paper towel and then heat in the microwave in 30 second intervals until hot. Enjoy!
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