Recipe: Grilled Steakhouse Kebabs with Garlic Butter

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated May 10, 2019
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Juicy steak bites, tender red onion, and baby potatoes are grilled on skewers and brushed with garlic butter.

Serves4

Prep30 minutes

Cook8 minutes to 10 minutes

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Credit: Joe Lingeman

The very best steakhouses have a vintage vibe, complete with leather chairs, flickering candlelight, and servers wielding crumb scrapers. And while a dimly lit restaurant is fitting for midwinter date nights, I’d rather spend a breezy summer’s eve relaxing by the grill. This recipe lets you have both; you get to relax on the patio and enjoy a chargrilled steakhouse dinner, complete with juicy steak, tender red onion, and baby potatoes served on skewers and brushed with garlicky butter.

Tips for Grilling Steakhouse-Style Potatoes

No steak dinner is complete without a side of potatoes. Choose waxy or all-purpose potatoes, such as Yukon Gold or red potatoes, rather than starchy baking (or Idaho) potatoes, because they’ll hold together better on the skewers. Potatoes are dense, so they’ll take too long to start from raw on the grill. Get a jumpstart by parboiling the potatoes before skewering the tubers so they’ll be done cooking at the same time as the steak.

Comments

Steakhouse Skewers

Juicy steak bites, tender red onion, and baby potatoes are grilled on skewers and brushed with garlic butter.

Prep time 30 minutes

Cook time 8 minutes to 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 pounds

    New York strip steak, cut into 1 1/4-inch cubes

  • 1

    large red onion, cut into 1 1/4-inch cubes

  • 1 pound

    halved baby potatoes, parboiled

  • 1 tablespoon

    olive oil

  • 1 teaspoon

    kosher salt

  • 3/4 teaspoon

    freshly ground black pepper

  • 8

    (10-inch) skewers (soaked for at least 30 minutes if wooden)

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 4 cloves

    garlic, crushed

Instructions

  1. Heat a grill to high, direct heat.

  2. Toss the steak, onion, potatoes, olive oil, salt, and pepper together in a large bowl. Thread onto the skewers, about 9 pieces per skewer.

  3. Melt the butter in a small saucepan on the grill. Add the garlic and simmer until fragrant, 1 to 2 minutes. Remove the garlic butter from the grill.

  4. Oil the grill grates. Place the skewers on the grill, cover, and cook until the beef is seared and cooked to desired doneness, 4 to 5 minutes per side, occasionally brushing both sides of the skewer with the garlic butter.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Filed in:
Beef
Cooking Methods
easy
Grilling
Ingredient
Meat