1-Prepare the steak and mushrooms: Cut ribeye into 16 equal 1.5-inch pieces and place them with 8 baby bella mushrooms in a gallon-size zip-top bag.

2-Whisk the marinade: In a bowl, whisk together soy sauce, ketchup, vegetable oil, white vinegar, brown sugar, and garlic powder until dissolved; pour over steak and mushrooms, seal the bag, massage, and let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours (do not exceed to avoid soft mushrooms).

3-Par-boil the potatoes: Boil potatoes covered in cold water for 5-7 minutes until just fork-tender, then drain and cool slightly to ensure they finish cooking on the grill without drying out.

4-Assemble the kabobs: Thread ingredients onto skewers in the order steak, potato, steak, mushroom, repeating once per skewer, and leave small gaps between pieces for heat circulation.

5-Grill the kabobs: Preheat grill to medium-high (400°F), oil grates, cook for 5-6 minutes per side, flipping every 3 minutes, until charred and internal temperature reaches 135°F for medium-rare (about 10-12 minutes total); rest 5 minutes before serving.