Steak and Potato Kabobs

A perfect kabob for the meat-and-potato lover. The marinade, based on a red wine vinegar and oil salad dressing, is deliciously easy to prepare.

Steak and Potato Kabobs
2  kabobs
Makes 8 kabobs
20 mins
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  • 1 boneless beef sirloin steak, cut 1 inch thick
  • 1/4 cup bottled red wine vinegar and oil salad dressing
  • 2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 2 medium green and/or yellow sweet peppers, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1/2 20 ounce package refrigerated potato wedges (about 32 wedges)
Trim fat from steak. Cut steak into 1-inch cubes. Place steak cubes in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine salad dressing, thyme, Worcestershire sauce, and garlic powder. Pour over steak; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
Drain steak, reserving marinade. On eight 10-inch metal skewers, alternately thread steak, sweet pepper, onion, and potato wedges, leaving a 1/4-inch space between pieces.
For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals until meat is desired doneness, turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. Allow 12 to 14 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 8 kabobs, 4 servings.

nutrition information

Per Serving: cal. (kcal) 230, Fat, total (g) 5, chol. (mg) 69, sat. fat (g) 2, carb. (g) 17, fiber (g) 4, pro. (g) 27, vit. A (IU) 389, vit. C (mg) 50, sodium (mg) 230, calcium (mg) 20, iron (mg) 4, Vegetables () 1, Starch () 1, Very Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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