Cut the Steak (1 pound) into 1 1/2 inch to 2 inch pieces.
To make the steak marinade, add Soy Sauce (1 tablespoon), Balsamic Vinegar (1/2 tablespoon), Red Wine (1 tablespoon), Worcestershire Sauce (1/2 tablespoon), Garlic (2 clove), Olive Oil (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste).
Meanwhile, place the Baby Potato (1.25 pound) into a medium pot and add just enough water to cover the potatoes.
Bring the potatoes to a boil and cook for another 5 minutes or so, just so that the potatoes can be pierced with a paring knife, but are still firm and hold their shape.
While the potatoes are cooking, in a large mixing bowl, combine 2 tablesppons olive oil, Garlic (1 clove), Fresh Thyme (1/2 tablespoon), Fresh Parsley (1 tablespoon), Dried Mixed Herbs (1/2 tablespoon) and season with salt and pepper.
Drain potatoes. Add the drained, still-hot potatoes to the bowl and mix it all to combine, so that the potatoes are completely coated in the garlic, herb and seasoning mixture. After seasoning the cooked potatoes, cool them completely and store in a covered container in the refrigerator until you are ready to grill the kebabs.
Prepare the mushrooms right before you are ready to thread the skewers. Toss together Mushroom (10 ounce), Olive Oil (3 tablespoon), Balsamic Vinegar (1/2 tablespoon), Garlic (1 clove), Fresh Thyme (1 teaspoon), Salt and Pepper (to taste).
Thread the steak, mushrooms, and potatoes onto skewers.
Preheat the grill for 15 minutes, then clean the grill and brush it several times with a paper towel soaked in oil.
Place the kebabs on the hot grill and cook, covered, for 6-8 minutes per side.
I like to garnish the kebabs with more fresh herbs when they are done cooking. Serve with a salad and your entire meal is ready to go.