These Cowboy Butter Beef & Potato Skewers are my fun spin on classic meat and potatoes. Thinly sliced Russets get layered with seasoned ground beef, stacked onto big skewers, and cooked slow over the coals. Then the whole thing gets basted in a homemade cowboy butter until it’s crispy and caramelized.
The result is insane. You get tender potato layers, crispy edges of beef, and then a garlicky butter sauce soaking into every crack. Honestly, it looks like something off a restaurant menu. This recipe is a simple setup of meat and potatoes on a stick with a whole lot of bold and memorable flavor.
Table of Contents
- Why You’ll Love Beef & Potato Skewers
- Cowboy Butter Beef & Potato Skewer Ingredients Round-Up
- Pro Tips for The Best Beef Skewers:
- How to Make Cowboy Butter Beef & Potato Skewers
- What to Serve with Beef & Potato Skewers
- Storage & Leftovers
- More beef skewer recipes
- FAQs for Cowboy Butter Beef & Potato Skewers
- Cowboy Campfire Is Here
- Cowboy Butter Beef and Potato Skewers Recipe
Why You’ll Love Beef & Potato Skewers
First, the presentation is epic. These big vertical stacks look incredible coming off the grill, and they always get a reaction. Second, these beef skewers are a full meal in one bite. No side dish required, because the potato is built right in.
Finally, that cowboy butter is amazing. Melted butter, garlic, Dijon, lemon, and then some killer hot sauce come together into something you’ll want to put on everything. I usually make a double batch.
If you love a good skewer as much as I do, here are some more fun recipes to try next: Pizza Steak Skewers, Flake Steak Skewers, and Meat Skewers Recipe. And for more cowboy butter magic, check out my full roundup of Cowboy Butter Recipes while you’re at it.
Cowboy Butter Beef & Potato Skewer Ingredients Round-Up
Here’s a quick rundown of what ingredients you’ll need to pull this recipe together in about an hour.
- Beef & Potatoes – Two pounds of 85/15 ground beef, 4-5 Russet potatoes, Cowboy Butter Rub, finely diced onions, shredded cheese, sliced scallions, chopped fresh parsley, minced garlic, and oil.
- Cowboy Butter – Melted unsalted butter, minced garlic cloves, Dijon mustard, chopped parsley, hot sauce, red chili flakes, lemon juice, and kosher salt.
Pro Tips for The Best Beef Skewers:
- Beef – Stick with 85/15 ground beef here. Leaner blends dry out over a 30-minute cook, so you want that fat.
- Onions – Yellow onions work great, but a finely diced red onion adds a sharper bite. Dice them small either way. Big chunks will make your stacks fall apart.
- Skewers – For skewers, go big. Long metal skewers are my pick, since they hold weight without bending. If you’re using wooden skewers, soak them in water for 30 minutes first. Otherwise, they’ll burn through before the beef is done.
- Potatoes – Make sure to slice those potatoes thin, about a quarter inch. I use a mandoline for this. The potatoes and the beef cook at the same time, so thick slices leave you with raw potato and overcooked meat. Get that right, and the rest takes care of itself.
Now that we have all the ingredients ready, let’s dial this recipe in. Either skip to the recipe card below or take a ride with me through the easy steps.
How to Make Cowboy Butter Beef & Potato Skewers
Make the Cowboy Butter
Add a skillet over medium heat with your butter and garlic. Let it melt together. Then stir in the Dijon, parsley, hot sauce, red chili flakes, lemon juice, and then some salt. Mix it well, pull it off the heat, and keep it warm.
After one whiff of those garlicky, buttery, citrusy aromas, you’ll already know this dish is going to be worth all the effort … and so freakin’ delicious!
Prep the Beef & Potatoes
Light a batch of charcoal in your favorite grill, and then preheat it for two-zone cooking at medium-low heat, around 325F. Meanwhile, thinly slice your potatoes evenly to about a quarter inch, preferably using a mandoline.
Next, season the ground beef with Cowboy Butter Rub, diced onions, shredded cheese, scallions, parsley, and then our minced garlic. Mix it just until combined.
Build the Beef Skewers
Start with a potato slice. Add a thin layer of ground beef on top. Then repeat that pattern until you’ve got a stack 5-6 inches tall. Push a large skewer straight through the center to lock it together.
Repeat with the remaining ingredients. Make sure your hands are dry so nothing slips and the skewer goes where it’s meant to go.
THE COOK
Add the savory beef skewers over the indirect side of the coals. Cook for 25-30 minutes, rotating occasionally so they brown evenly. You’re waiting on two things: tender potatoes and beef that has reached its safe internal temperature of 160 degrees F. Once you’re there, baste the beef and potato skewers generously with the cowboy butter.
Now move the skewers directly over the hot coals. Sear for 1-2 minutes per side while you keep basting. The edges will crisp up and caramelize beautifully. Pull them off and hit them with more cowboy butter. Serve and enjoy. Cheers!
What to Serve with Beef & Potato Skewers
Meat and potatoes are pretty much a full meal. However, a few sides round things out nicely. Go with a crisp green salad, grilled corn, or baked beans. Extra cowboy butter on the side is never a bad idea either.
Homemade honey cornbread is great for mopping up what’s left. If you have a vegetarian at the table, throw down some tofu skewers to keep everyone happy.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Pull the stacks off the skewer first to make reheating easier.
To reheat, use a 375F oven or an air fryer for 8-10 minutes. That brings the crispy edges back. Finish with some fresh cowboy butter to wake up all the flavors.
More beef skewer recipes
FAQs for Cowboy Butter Beef & Potato Skewers
Heck no, but they do hold up well in this recipe. A great alternative is Yukon Gold potatoes. They are more buttery and have an awesome golden hue.
Usually it’s loose packing or thick beef layers. Press everything down firmly and spread the beef to the edges. Chilling the skewers before cooking helps too.
Absolutely. Bake at 375 degrees F for 35-40 minutes on a wire rack over a sheet pan. Then broil for a few minutes at the end to get those crispy edges.
Cowboy Butter Beef and Potato Skewers
Ingredients
Beef & Potatoes:
- 2 lbs Ground Beef 85/15
- 4-5 Russet Potatoes
- 3 tbsp Cowboy Butter Rub
- ½ cup Finely Diced Onions
- ½ cup Shredded Cheese
- ¼ cup Sliced Scallions
- ¼ cup Chopped Parsley
- 2 tbsp Minced Garlic
- Oil as needed
Cowboy Butter:
- 1 cup Unsalted Butter melted
- 5 Garlic Cloves minced
- 2 tbsp Dijon Mustard
- 2 tbsp Chopped Parsley
- 1 tbsp Hot Sauce
- 2 tsp Red Chili Flakes
- 1 Lemon juiced
- Kosher Salt to taste
Instructions
Cowboy Butter:
- Add a skillet over medium heat with your butter and garlic. Let melt, then stir in the Dijon, parsley, chives, hot sauce, red chili flakes, lemon juice and salt. Mix together, pull off and keep warm.
Beef & Potato Skewers:
- Light a batch of charcoal and preheat your grill for two-zone cooking at medium-low heat (about 325F).
- Thinly slice your potatoes (about 1/4″) using a mandoline. Season the ground beef with cowboy butter, onions, garlic and jalapenos.
- Layer a potato slice with a thin layer of ground beef, then repeat until you have a 5-6″ stack. Push a large skewer through the center and repeat with the remaining ingredients.
- Add the skewers over the indirect side of the coals and cook for 25-30 minutes, rotating occasionally. Once the potatoes are tender and the beef reaches 160F internal, generously baste with the cowboy butter.
- Move the skewers directly over the hot coals and sear for 1-2 minutes per side while continuing to baste until crispy and caramelized. Pull off, finish with more cowboy butter and enjoy!
No grill yet can I do in a low over and then broil?
Yes bake until the potatoes are tender and then sear on broil!