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Beef & Potato Skewers

Beef & Potato Skewers

These beef & potato skewers are great for summer cook-outs. Affordable beef round pieces are marinated with a combination of Worcestershire and soy sauce, herbs and spices. They’re super flavorful and tender. Then the beef is skewered with little potatoes and grilled, making a delicious addition to your next barbeque.

 

Beef & Marinade Ingredients

2 lbs. Beef Round Chunks, cut into 1-2 inch pieces

1 tbsp. Canola or Vegetable Oil

1 tbsp. Worcestershire Sauce

1 tbsp. Soy Sauce

1½ tsp. Salt

½ tsp. Garlic Powder

¼ tsp. Onion Powder

¼ tsp. Dried Oregano

¼ tsp. Crushed Red Pepper

¼ tsp. Black Pepper

 

Chimichurri Ingredients

1 Bunch Parsley, finely chopped (about 2 cups)

½ cup Extra Virgin Olive Oil

2 tbsp. Red Wine Vinegar

1 Large Garlic Clove, minced or grated

2 tsp. Salt, divided

½ tsp. Dried Oregano

¼ tsp. Black Pepper, or to taste

¼ tsp. Red Pepper Flakes, or to taste

 

You will also need

24-28 Small Gold Potatoes

10-12 Bamboo Skewers

Grill Spray

 

Soak the skewers

Place the bamboo skewers in a pan that’s large enough so they fit lying flat. Cover the skewers with water. Soak them for 30 minutes to an hour. Soaking the skewers will keep them from burning while on the grill, so try not to skip this step.

 

Make the chimichurri

Add all of the chimichurri ingredients to a small bowl or jar, stir well to combine. You can also add all of the ingredients to a personal blender and pulse until chopped and combined. (If you use the blender, skip chopping the parsley.) Refrigerate the chimichurri for at least one hour to allow the flavors to come together. Let the chimichurri to come to room temperature before serving.

 

Refrigerate any unused portion, the chimichurri will keep in the refrigerator for a few days.

 

Marinate the beef

Add all of the marinade ingredients to a small bowl. Stir well to combine. Add the prepared marinade and the beef to a zip-top bag. Remove the air and seal tight. Massage the meat to coat well with the seasoning. Refrigerate for at least an hour.

 

Precook the potatoes

Add the potatoes to a medium saucepan and cover with water by a couple of inches. Bring the water to a boil. Add 2 tsp. of salt. Cook the potatoes for approximately 10 minutes. They should be tender, but not fall-apart tender. If they are too soft, they’ll break apart when skewered.

 

Drain completely and let the potatoes cool a bit so they can be handled.

 

Make the skewers

Thread the beef and potatoes on the skewers alternating ingredients.

 

Spray the BBQ grates with the grill spray to prevent sticking. Grill the beef & potato skewers on moderate-low to low heat for approximately 15-20 minutes until the meat is cooked. Turn the skewers about half-way through.

 

Serve the beef & potato skewers with the chimichurri sauce and enjoy! Makes 10-12 skewers

 

Beef & Potato Skewers served on a white platter with chimichurri sauce on the side
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Beef & Potato Skewers

These beef & potato skewers are great for summer cook-outs.
Prep Time5 mins
Cook Time30 mins
Marinating the beef1 hr
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: barbeque, beef skewers, grilled beef, kabobs, potatoes
Servings: 5
Calories: 644kcal

Ingredients

Beef & Marinade Ingredients

  • 2 lbs. Beef Round Chunks cut into 1-2 inch pieces
  • 1 tbsp. Canola or Vegetable Oil
  • 1 tbsp. Worcestershire Sauce
  • 1 tbsp. Soy Sauce
  • tsp. Salt
  • ½ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Dried Oregano
  • ¼ tsp. Crushed Red Pepper
  • ¼ tsp. Black Pepper

Chimichurri Ingredients

  • 1 Bunch Parsley finely chopped (about 2 cups)
  • ½ cup Extra Virgin Olive Oil
  • 2 tbsp. Red Wine Vinegar
  • 1 Large Garlic Clove minced or grated
  • 2 tsp. Salt divided
  • ½ tsp. Dried Oregano
  • ¼ tsp. Black Pepper or to taste
  • ¼ tsp. Red Pepper Flakes or to taste

You will also need

  • lbs. Small Gold Potatoes (24-28 potatoes)
  • 10-12 Bamboo Skewers
  • Grill Spray

Instructions

Soak the skewers

  • Place the bamboo skewers in a pan that’s large enough so they fit lying flat. Cover the skewers with water. Soak them for 30 minutes to an hour.

Make the chimichurri

  • Add all of the chimichurri ingredients to a small bowl or jar, stir well to combine. You can also add all of the ingredients to a personal blender and pulse until chopped and combined. (If you use the blender, skip chopping the parsley.) Refrigerate the chimichurri for at least one hour to allow the flavors to come together. Let the chimichurri to come to room temperature before serving.

Marinate the beef

  • Add all of the marinade ingredients to a small bowl. Stir well to combine. Add the prepared marinade and the beef to a zip-top bag. Remove the air and seal tight. Massage the meat to coat well with the seasoning. Refrigerate for at least an hour.

Precook the potatoes

  • Add the potatoes to a medium saucepan and cover with water by a couple of inches. Bring the water to a boil. Add 2 tsp. of salt. Cook the potatoes for approximately 10 minutes. They should be tender, but not fall-apart tender. If they are too soft, they’ll break apart when skewered.
  • Drain completely and let the potatoes cool a bit so they can be handled.

Make the skewers

  • Thread the beef and potatoes on the skewers alternating ingredients.
  • Spray the BBQ grates with the grill spray to prevent sticking. Grill the beef & potato skewers on moderate-low to low heat for approximately 15-20 minutes until the meat is cooked. Turn the skewers about half-way through.
  • Serve the beef & potato skewers with the chimichurri sauce.

Nutrition

Calories: 644kcal | Carbohydrates: 19g | Protein: 53g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 1620mg | Potassium: 988mg | Fiber: 4g | Vitamin A: 165IU | Vitamin C: 16.3mg | Calcium: 67mg | Iron: 9.5mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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