Presoak wooden skewers.

In a medium bowl or ziplock bag, combine all marinade ingredients.

Add steak cubes and marinate in refrigerator for six hours.

Thread meat and vegetables onto skewers, and place in a sealable container. Close container and wrap in plastic wrap. Refrigerate six to 12 hours.

Cook potatoes in their skins. Coat with olive oil, some coarse salt, pepper, and rosemary. Store in a sealed container.

Put both containers into a cooler or insulated bag, with the container of meat directly on top of an ice pack.

Put salt and pepper into a small bag. If desired, take ketchup, mayonnaise, or dips.

Take steak skewers out of cooler one to two hours before grilling.

Grill potatoes on both sides until they have grill marks — about 10 minutes.

Grill meat skewers two to three minutes on each side.

Season with salt and pepper, and if desired, serve with dips.

Serving suggestion: Potatoes can be eaten as is (unpeeled), or you can cut them in half to scoop out the inside. Steak can be eaten from the skewer or removed onto a plate.