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Oven Baked Steak and Potato Kabobs

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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 8 skewers 1x
  • Diet: Gluten Free


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.



1 pound Baby Dutch Potatoes, cooked
1 1/2 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
1/2 tsp Coarse Ground Black Pepper
1 tsp Dried Crushed Rosemary


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