Begin by soaking wooden skewers in water for at least 30 minutes to prevent them from burning.

Bring a pot of salted water to a boil and add baby potatoes; cook for 8-10 minutes until tender but firm.

In a mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, herbs, salt, and pepper.

Add the beef cubes, parboiled potatoes, and mushrooms to the marinade, tossing gently to coat, then refrigerate for 30 minutes to 2 hours.

Preheat your grill to medium-high heat and thread the marinated steak, potatoes, and mushrooms onto the soaked skewers.

Place the kabobs on the preheated grill and cook for 10-12 minutes, turning occasionally for even cooking.

Remove the kabobs from heat and let them rest for a few minutes before serving garnished with fresh herbs.