Steak, Mushroom and Baby Potato Kebabs

A meta eaters delight with mushroom and baby potatos
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 8 kebabs


For the kebabs

  • 16 baby potatoes
  • 500 g Portabellini mushrooms
  • 400 g rump, rib eye or sirloin steak
  • 2 lemons
  • ¼ cup parsley finely chopped
  • ¼ cup oregano finely chopped
  • ¼ cup basil finely chopped
  • ¼ cup olive oil
  • salt and pepper
  • 1 clove garlic minced
  • 1 tbsp red wine vinegar



  • Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

For the potatos

  • In heavily salted water parboil the baby potatoes. Once tender, drain and set aside to steam dry.

For the kebab marinade

  • In a large bowl combine the mushrooms, steak cubes, juice of 1 lemon, parsley, oregano, basil, olive oil, garlic, red wine vinegar, salt and pepper.
  • Add in the cooked potatoes. Toss to fully cover the steak and mushrooms. Allow to marinade in the fridge for 1 hour.

For the kebabs

  • On a long kebab stick alternate the potatoes, mushrooms and steak pieces.
  • Braai the kebabs until desired level of doneness of the meat.
  • Braai the second lemon alongside them until charred.
  • Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes.
Keyword braai