Friday, June 28, 2013

Recipe for Steak and Mushroom Kabobs

Steak and Mushroom Kabobs from Kalyn's Kitchen
Pieces of steak and mushrooms are marinated and then grilled for an easy and delicious dinner!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and I love these kabobs with steak and mushrooms that are marinated for just a short time before they go on the grill.  I hated the original photos from this post, so I re-did the photos, just in time for a big grilling week coming up!)

Meat-eaters love a juicy steak on the grill, and who doesn't love grilled mushrooms, and this is a recipe that combines both these grill-time favorites into easy kabobs that are delicious and quick.  You start with pieces of tender steak, marinate them for one hour in a flavorful mixture, add the mushrooms to marinate for another hour, and then grill and enjoy!  If cutting the meat and making kabobs seems like too much trouble, you could also marinate the whole steaks, then cook them along side the mushrooms in a Vegetable Basket for the Grill. Happy grilling everyone!

If you're making this for the South Beach Diet, remember the rule about less than 10% fat and trim the meat well.  (I save all the scraps in the freezer to make Beef Stock.)  Cut steak into pieces about 1 1/2 inches square.

Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt (preferably Vege-Sal),  and lots of fresh ground black pepper to make the marinade.
Put the steak cubes and marinade into a plastic bag and marinate 1 hour in the refrigerator.

Then add the washed mushrooms and marinate 1 hour more.

When you're ready to eat, preheat the grill and thread the pieces of meat and mushrooms on to four kabob skewers.  (I highly recommend using Double Kabob Skewers like mine for kabobs so the meat doesn't spin around.)

Use tongs to put the skewers on the hot grill.

I cooked mine about 3 minutes per side for medium rare.

Here are the delicious skewers ready to be devoured!

And just for fun, here's the original photo of this dish from back in 2005!

Steak and Mushroom Kabobs
(Makes about 4 servings)

16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin (use steak with less than 10% fat for South Beach Diet)
8 oz white mushrooms, washed and dried

Marinade Ingredients:
1/4 cup olive oil
1/4 cup white wine vinegar
1 T Worcestershire Sauce
1 tsp. garlic powder
1/2 tsp. Vege-Sal or salt
fresh ground black pepper to taste (I like a lot of pepper in this.)

Trim the meat well and cut steak into pieces about 1 1/2 inches square.  Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt (preferably Vege-Sal),  and lots of fresh ground black pepper to make the marinade.

Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour. After 1 hour, wash mushrooms, dry with paper towel, and cut larger mushrooms in half if needed to make them all the same size. Add mushrooms to marinating steak and marinate one hour more.

When you're ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high. Thread steak and mushrooms on skewers (preferably Double Kabob Skewers.)

Grill steak to desired temperature; I cooked mine about 3 minutes per side for medium rare. Add 1 more minute per side for medium or 2 more minutes per side for medium-well.  (If you like your meat quite rare you might want to make kabobs with just the meat and cook the mushrooms in a Vegetable Basket for the Grill.)

Let meat rest a minute or two before you take it off the skewers.  Serve hot and enjoy!

South Beach Suggestions:
This is a great main dish for the South Beach Diet phase one, simply served with Mary's Perfect Salad and Roasted Broccoli with Garlic. For phase two or three, add something like Georgette's Really Lemony Greek Pilafi or Lake Powell Spicy Rice.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Ideas with Beef on the Grill:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Grilled Flank Steak with Mushrooms ~ Simply Recipes
Grilled Flat Iron Steak with Chimichurri Sauce ~ Kalyn's Kitchen
Spicy Asian Grilled Sesame-Soy Flank Steak ~ The Perfect Pantry
Marinated Flank Steak ~ Kalyn's Kitchen
Grilled Tri-Tip Steak with Molasses Chile Marinade ~ Cookin' Canuck
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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  1. Yum! And how very cool - kabob baskets!!

  2. Kalyn, followed you from SteamyKitchen to here and found this post. I love the idea of kabob baskets, esp. with veggies e.g. onions or mushrooms, which are always slipping off the skewer. I'm curious, though, if you miss the grill marks when you use them?

  3. Hi Carrie,
    I'd give the kabob baskets a mixed review. I do like them for things like mushrooms, cherry tomatoes, and onions which are hard to keep on skewers. But I don't like the long handles on the kabob baskets I have, which don't let you close the grill cover completely. Since I wrote this post I now have a grill pan (shaped like a wok) with holes, which I think is a bit easier to use than the baskets. And for meat, I would definitely prefer skewers which let the meat rest directly on the grill grate (grill marks!)

  4. Why would you marinate mushrooms, wash them, dry them and then put them back in the same marinade? Someone who works for me asked and I had no clue.

    Barbara King

  5. Barbara, you are marinating the STEAK, then washing and drying the mushrooms and adding to the marinade with the steak. (I had to read it over to make sure that's what I said, sorry if it's confusing!)

  6. Can you substitute red wine vinegar or white wine for the white wine vinegar. I have both of the formers but not the latter!

  7. Red wine vinegar would be fine.

  8. This is definitely a favorite flavor combo at the casa de Larsen. I could eat mushrooms all day.

  9. Heidi, me too. Glad you like it.

  10. What is the side salad in the photo? Looks great?

  11. Trixie, since that photo is from 2005 I can't be sure, but I'm guessing it's just baby spinach tossed with vinaigrette dressing.

  12. What a fabulous recipe! I made this for dinner tonight and was so impressed. Simple and delicious! Definitely a keeper! Thanks for sharing!


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