Steak and Potato Kabobs
These steak and potato kabobs are great for summer cook-outs.
Servings 4
Calories 170kcal
Ingredients
Beef & Marinade Ingredients
- 2 pounds Beef Round Chunks cut into 1-2 inch pieces
- 1 tablespoon Canola or Vegetable Oil
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Soy Sauce
- 1½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Crushed Red Pepper
- ¼ teaspoon Black Pepper
- 1½ pounds 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.
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 steak and potato kabobs.
Nutrition
Calories: 170kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1060mg | Potassium: 769mg | Fiber: 4g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 34mg | Calcium: 30mg | Iron: 2mg