Combine all of the marinade ingredients together in a bowl; whisk to combine.
Reserve 1/4 cup of marinade.
Pour marinade into a zip top bag.
Add steak cubes to zip top bag; seal and make sure all of the steak is coated in the marinade.
Refrigerate marinated steak for 1-6 hours.
If using wooden skewers, soak them in water while the meat marinates.
Meanwhile, place potatoes in a single layer on a microwave-safe plate.
Microwave on high for 3-5 minutes, or until potatoes are fork-tender.
Transfer potatoes to a bowl and add 2 tablespoons of the reserved marinade; toss to coat.
Preheat grill to medium-high.
While grill is heating, assemble the kabobs.
Alternate pieces of meat and vegetables until skewers are filled.
Place kabobs on pre-heated grill and brush with 1 tablespoon of reserved marinade.
After 3 minutes, flip kabobs and brush with remaining reserved marinade.
Grill kabobs for 9 minutes, flipping every 2-3 minutes, or until desired doneness is reached.
Notes
Take meat out of the refrigerator to warm up before grilling, not long, about 20 minutes. It will cook more evenly.
Always preheat your grill.
Keep a little room between ingredients on the skewer. It helps with heat circulation and more even cooking.
Make your vegetables around the same size so they all get done at the same time. Alternatively, par bake the larger ingredients, like we do in this recipe for the potatoes.
Invest in a meat thermometer, Unless you’re a professional, it can be difficult to judge when the meat is done. The thermometer will take the guess work out of it for you.
Let your meat rest for a few minutes after cooking for all those juices to return to the meat!