Steak skewers, mushrooms and children’s potatoes

That murky time between Christmas and New Years is upon us and not many people want to spend too much time doing anything other than relaxing or having fun.

This also means that those who need to cook do not want to spend too much time in a hot kitchen. This baby steak, mushroom and potato recipe from the South African Mushroom Association (Samfa) is the perfect recipe for a light, early dinner.

Recipe for steaks, mushrooms and potato skewers

You will need:

  • 16 children’s potatoes
  • 500 g portabellini mushrooms
  • 400 g of rump, rib or loin fillet, cut into cubes the same size as the potatoes
  • 2 lemons
  • ¼ cup parsley, finely chopped
  • ¼ cup oregano, finely chopped
  • ¼ cup basil, finely chopped
  • ¼ cup olive oil
  • 1 clove of garlic, minced
  • 1 tablespoon red wine vinegar
  • salt and pepper


Boil the baby potatoes in very salted water. Once they are tender, drain them and set them aside to dry in the steam.

In a large bowl combine the mushrooms, steak cubes, juice of 1 lemon, parsley, oregano, basil, olive oil, garlic, red wine vinegar, salt and the pepper.

Add the cooked potatoes. Stir to coat completely.

Leave to marinate in the fridge for 1 hour.

Prepare your braai and let coals or wood burn, or preheat a gas braai to medium heat. You can even make these kebabs in a deep fryer.

On long, pre-soaked kebab sticks, alternate the potatoes, mushrooms and pieces of steak.

Cook the kebabs to the desired doneness of the meat.

Cut the second lemon in half and cook it along with your kebabs until charred.

Serve the kebabs with a squeeze of grilled lemon and some sea salt flakes.

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