Prepare the ribeye steak by cutting it into 16 equal pieces and place them in a large gallon storage bag along with the baby Bella mushrooms.

In a mixing bowl, combine soy sauce, ketchup, vegetable oil, white vinegar, brown sugar, and garlic powder. Whisk until smooth and pour over the steak and mushrooms in the bag. Seal tightly and marinate for at least 30 minutes to 2 hours.

Clean the Yukon Gold potatoes, place in salted boiling water, and cook for about 5-7 minutes until fork-tender. Drain and let cool.

Assemble kabobs by threading ribeye, potato, ribeye, and mushroom onto skewers in that order. Ensure pieces are spaced slightly apart.

Preheat the grill to medium-high heat (about 400°F). Oil the grill grate and place kabobs on the grill. Cook for 5-6 minutes per side, flipping every 3 minutes.

Use a meat thermometer to check for doneness (between 125°F for rare and 150°F for well-done). Remove from grill and let rest for a few minutes.

Serve warm on a platter with a cucumber-dill yogurt sauce or a crisp salad.