Steak and Potato Kebabs
Steak and Potato Kebabs are hearty, satisfying, and packed with bold, savory flavor. Tender marinated steak is paired with fork-tender potatoes and colorful vegetables for a well-rounded bite on every skewer. As everything cooks together, the flavors blend into a rich, seasoned finish with just the right balance of texture. A drizzle of balsamic glaze adds a touch of sweetness that brings the whole dish together, making it perfect for relaxed summer grilling.
Recipe - Welcome
Steak and Potato Kebabs
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 lbs skirt steak, sliced against the grain into 1-inch strips
4 Tbs olive oil, divided
2 Tbs steak seasoning
2 Tbs Worcestershire sauce
12 baby potatoes
12 mushrooms, stems removed
1 zucchini, cut into 1-inch chunks
2 bell peppers, cut into 1-inch chunks
1 red onion, cut into wedges
salt and pepper, to taste
skewers, for grilling
balsamic glaze, for serving
Directions
- Toss the skirt steak with 2 tablespoons of olive oil, steak seasoning and Worcestershire sauce. Cover, and marinate in the refrigerator for at least one hour. Meanwhile, parboil the potatoes in salted water for about 10 minutes until just fork-tender. Drain, and let cool slightly.
- In a large bowl, toss the potatoes, mushrooms, zucchini, bell peppers and onions with remaining 2 tablespoons of olive oil. Season with salt and pepper. Thread the steak and vegetables onto skewers, alternating pieces.
- Preheat the grill to high heat. Grill the kebabs for 5 to 7 minutes per side (turning occasionally) until the steak reaches your desired doneness and the vegetables are lightly charred.
- Remove from the grill, and drizzle with balsamic glaze before serving.
Nutritional Information
er Serving: Calories: 610, Fat: 33 g (9 g Saturated Fat), Cholesterol: 145 mg, Sodium: 570 mg, Carbohydrates: 26 g, Fiber: 5 g, Protein: 52 g.
30 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Toss the skirt steak with 2 tablespoons of olive oil, steak seasoning and Worcestershire sauce. Cover, and marinate in the refrigerator for at least one hour. Meanwhile, parboil the potatoes in salted water for about 10 minutes until just fork-tender. Drain, and let cool slightly.
- In a large bowl, toss the potatoes, mushrooms, zucchini, bell peppers and onions with remaining 2 tablespoons of olive oil. Season with salt and pepper. Thread the steak and vegetables onto skewers, alternating pieces.
- Preheat the grill to high heat. Grill the kebabs for 5 to 7 minutes per side (turning occasionally) until the steak reaches your desired doneness and the vegetables are lightly charred.
- Remove from the grill, and drizzle with balsamic glaze before serving.