1-Prepare the steak and mushrooms: Cut ribeye into 16 uniform 1.5-inch pieces, pat dry, then toss with whole baby bella mushrooms in a large resealable bag or shallow dish.

2-Make the marinade and marinate: Whisk soy sauce, ketchup, vegetable oil, white vinegar, brown sugar, and garlic powder until smooth; pour over steak and mushrooms, seal, and refrigerate 30 minutes to 2 hours.

3-Par-boil the potatoes: Place baby Yukon Golds in a pot, cover with cold water, bring to a boil, then simmer 5–7 minutes until barely fork-tender; drain and cool slightly.

4-Assemble the kabobs: If using wooden skewers, soak for 30 minutes. Thread ingredients in a repeating pattern (steak, potato, steak, mushroom), leaving small gaps between pieces for even heat circulation.

5-Grill to perfection: Preheat grill to medium-high (400–450°F), clean and oil grates. Grill kabobs 5–6 minutes per side, flipping every 3 minutes, total 10–12 minutes. Let rest 5–10 minutes before serving.