Kabobs with roasted asparagus and potatoes offer a delightful combination of savory and earthy flavors, making them a perfect addition to any meal. Here’s a description of this scrumptious dish:

Picture succulent chunks of marinated meat, colorful vegetables, and tender potatoes skewered onto wooden or metal sticks, ready to be grilled to perfection. The meat, whether it’s juicy chicken, flavorful beef, or succulent shrimp, is marinated in a blend of aromatic herbs, zesty citrus, and savory spices, infusing it with layers of flavor and tenderness.

The vibrant asparagus spears, with their bright green hue and delicate flavor, add a pop of freshness to the kabobs. Roasted to perfection, they become tender yet slightly crispy, enhancing the overall texture and taste of the dish.

Accompanying the kabobs are perfectly roasted potatoes, seasoned with fragrant herbs and spices, and cooked until golden brown and crispy on the outside, with a fluffy and tender interior. These potatoes add a hearty element to the meal, providing a satisfying complement to the juicy meat and crisp asparagus.

Together, the kabobs with roasted asparagus and potatoes create a balanced and flavorful dish that’s as visually appealing as it is delicious. Whether served as a main course at a summer barbecue or a cozy dinner party, this dish is sure to impress your guests with its vibrant colors, mouthwatering aroma, and irresistible taste.



  • 2 lbs good quality steak cut into 1 1/2 inch pieces (I used ribeye)
  • 10 small button mushrooms
  • 1 large red onion cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 2 medium size potatoes cut into 1 1/2 inch pieces
  • 1 bunch of asparagus
  • 5 TBSP minced garlic
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1/4 cup EVOO
  • 2 TBSP chopped parsley
  • Pinch of red pepper flakes


-Combine the EVOO, salt, pepper, garlic, onion pocwder, chopped parsley, Worcestershire sauce and red pepper flakes and place into a heavy duty resealable bag then add in your steak and let marinade for 2 hours up to overnight.

-In a well oiled hot pan lightly brown the potatoes on all sides then set aside.

-Toss asparagus with salt, pepper and EVOO then grill for about 3-5 minutes.

-Bring grill to medium heat and brush with EVOO.

-Thread your steak, onion, pepper, potato alternately onto the skewers.

-Grill for about 3 minutes on each side for medium well steak.

Leave a Comment