🥩🔥 Grilled Steak Kebabs with Garlic Herb Potatoes & Creamy Cilantro-Lime Sauce
There’s something about Labor Day weekend that feels like summer’s last big cookout.
Technically, fall is right around the corner.
Here in Arizona?
The thermometer definitely didn’t get that memo. 😂
So before we start talking about soups, pumpkin, slow cookers, and all things fall, we’re squeezing in one more recipe made for the grill.
And this one is worth firing it up for.
These Grilled Steak Kebabs with Garlic Herb Potatoes & Creamy Cilantro-Lime Sauce have everything we want in an end-of-summer dinner.
Tender steak.
Charred vegetables.
Crispy potatoes.
And a cool, creamy sauce you’re going to want to drizzle over pretty much everything on the plate.
It looks impressive enough to serve at a backyard cookout, but the ingredients are simple and the entire meal can come together in about 40 minutes.
And, as always, it’s completely gluten-free and dairy-free.
Why You'll Love This Recipe
✔️ Gluten-free & dairy-free
✔️ High in protein
✔️ Perfect for grilling
✔️ Great for Labor Day weekend
✔️ Family-friendly
✔️ Easy to prep ahead
✔️ Loaded with colorful vegetables
✔️ That cilantro-lime sauce!
🥩 Grilled Steak Kebabs
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: About 40 minutes
Serves: 4–5
For the Steak Kebabs
1½ pounds sirloin or flank steak, cut into 1½-inch pieces
2 tablespoons avocado oil
Juice of 1 lime
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon black pepper, optional
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 zucchini, cut into thick rounds
½ red onion, cut into large pieces
🥔 Garlic Herb Potatoes
1½ pounds baby gold potatoes
2 tablespoons avocado or olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon garlic powder
¾ teaspoon sea salt
2 tablespoons chopped fresh parsley
Juice of ½ lemon
🌿 Creamy Cilantro-Lime Sauce
½ cup avocado mayo
½ cup fresh cilantro
Juice of 1 lime
1 small garlic clove
1 teaspoon honey
2–3 tablespoons water
Pinch of sea salt
Step 1: Get the Potatoes Started
Preheat your oven to 425°F.
Cut the baby potatoes in half or quarters depending on their size.
Toss them with avocado oil, garlic, oregano, garlic powder, and sea salt.
Spread them onto a sheet pan in a single layer with as many of the cut sides touching the pan as possible.
That’s how you get those crispy golden edges.
Roast for approximately 25–30 minutes, flipping once.
As soon as they come out of the oven, toss them with fresh parsley and lemon juice.
Simple.
Crispy.
And really hard not to eat straight off the sheet pan.
Step 2: Season the Steak
While the potatoes cook, add the steak to a large bowl.
Drizzle with avocado oil and lime juice.
Add the garlic, smoked paprika, onion powder, oregano, salt, and pepper.
Toss until every piece is well coated.
Let it sit for about 15 minutes while you prepare the vegetables and sauce.
You can also do this a few hours ahead and keep the steak refrigerated.
Step 3: Make the Cilantro-Lime Sauce
Add the avocado mayo, cilantro, lime juice, garlic, honey, sea salt, and 2 tablespoons of water to a blender.
Blend until smooth.
Add another tablespoon of water if needed until you have a creamy sauce that's easy to drizzle.
Taste it.
Want more lime?
Add it.
More cilantro?
Throw it in.
This is one of those sauces that doesn't need to be overly complicated.
Once it tastes good, stop messing with it.
And maybe make a double batch.
You'll understand why later.
Step 4: Build the Kebabs
Thread the steak and vegetables onto skewers, alternating between:
🥩 Steak
🫑 Bell peppers
🥒 Zucchini
🧅 Red onion
Don't pack everything together too tightly.
Leaving a little space between the ingredients allows the heat to circulate and helps you get those lightly charred edges.
Using wooden skewers?
Soak them in water for about 30 minutes before grilling.
Step 5: Fire Up the Grill
Preheat the grill to medium-high heat.
Place the kebabs directly onto the hot grill.
Cook for approximately 8–12 minutes, rotating every few minutes so the steak and vegetables cook evenly.
For steak, aim for roughly:
125–130°F for medium-rare
135–140°F for medium
Remember that the steak will continue cooking slightly after it comes off the grill.
Let the kebabs rest for about 5 minutes before serving.
Put It All Together
Pile the grilled steak kebabs onto a big serving platter.
Add those crispy garlic herb potatoes.
Then drizzle some of the creamy cilantro-lime sauce over the kebabs—or keep it on the side and let everyone add their own.
Finish everything with:
🌿 Fresh cilantro or parsley
🍋 Lime wedges
🔥 A little extra char from the grill
Then put the whole thing in the middle of the table.
Dinner is done.
No Grill? No Problem.
You can absolutely make this recipe indoors.
Thread the kebabs as directed and place them onto a foil-lined sheet pan.
Broil them approximately 4–5 inches from the heating element, rotating every few minutes until the steak reaches your preferred doneness and the vegetables begin to char.
You can also skip the skewers completely.
Cook the steak in a hot cast-iron skillet, sauté the vegetables separately, and serve everything together on a platter.
Same flavors.
No backyard required.
Make It Work for the Kids
Kebabs are fun.
But sometimes handing a kid a skewer loaded with steak, onions, zucchini, and peppers isn't exactly setting yourself up for success. 😂
So do what we always recommend:
Deconstruct it.
Slide everything off the skewers and let everyone build their own plate.
Steak.
Potatoes.
Peppers.
Zucchini.
Sauce.
Maybe your kid eats steak and six potatoes.
Maybe another one discovers they suddenly love zucchini because it came off a stick.
We'll take either one.
Healthy family dinners don't require everyone's plate to look exactly the same.
A Few Easy Swaps
Don't Want Steak?
Chicken works beautifully with the same marinade.
Want More Veggies?
Add mushrooms, cherry tomatoes, or yellow squash.
Keeping It Lower Carb?
Skip the potatoes and serve the kebabs with cauliflower rice or a big chopped salad.
Want More Heat?
Add jalapeño to the cilantro-lime sauce or sprinkle crushed red pepper over the finished kebabs.
Meal Prep Tips
This recipe is easy to prep ahead.
Cut your vegetables the night before.
Mix the cilantro-lime sauce and refrigerate it.
Season the steak a few hours before dinner.
You can even assemble the skewers ahead of time.
Then when everyone gets home?
Heat the grill and cook.
Leftover steak and vegetables also make an incredible lunch the next day.
Slide everything off the skewers and serve it over rice, greens, or cauliflower rice with leftover cilantro-lime sauce.
Basically, tomorrow's lunch is already handled.
One More Summer Cookout
September always feels like we're supposed to suddenly be ready for fall.
But here in Arizona, we've still got plenty of grilling weather ahead of us.
So we're not rushing things.
There's plenty of time for cozy recipes.
For now, we're firing up the grill one more time.
These Grilled Steak Kebabs with Garlic Herb Potatoes & Creamy Cilantro-Lime Sauce are colorful, fresh, packed with protein, and easy enough for a weeknight while still feeling worthy of a Labor Day cookout.
Grab some skewers.
Turn on the grill.
Put everything in the middle of the table.
And enjoy one more taste of summer.
Happy cooking!
– Matthew
