One of the best things about kebabs is that you can keep your portion sizes small—they’re bite size after all! Kebabs were made for grilling, and they make a fun presentation on the plate. Here’s an easy kebab recipe that will impress you and your dinner guests:
Southwestern Steak and Potato Kebabs
Ingredients
2 tablespoons sour cream
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon chile powder
½ teaspoon ground cumin
1/2 teaspoon salt, divided
½ cup packed fresh cilantro leaves, chopped
8 baby red potatoes
1 ¼ pounds strip steak, trimmed of fat and cut into 1 ½-inch pieces
2 poblano peppers, cut into 1-inch pieces
1 teaspoon extra virgin olive oil
1 large sweet onion, cut into 1-inch pieces
8 wooden skewers soaked in water for at least 30 minutes
Preparation
In a small bowl, mix together sour cream, vinegar, garlic, chile powder, cumin, ¼ teaspoon salt and cilantro; set aside. Preheat grill to high. Microwave potatoes in a microwave-safe container on high for about 3 to 3 ½ minutes or until fork tender. Place potatoes, steak, peppers, oil and remaining salt into a large bowl; toss. Thread potatoes, steak, peppers and onion onto 8 skewers. Grill for about 6 minutes for medium, turning once or twice, or until desired degree of doneness is reached. Serve with sauce. SERVES 4