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Fast and Easy Steak Kebab Recipe

Fast & Easy Dinner: Steak and Potato Kebabs

What's not to love about an entire meal on a stick? Kebabs are simple to prepare and fun to eat. While the ingredient variations are endless, this recipe uses strip steak, poblano peppers, white onion, and red potatoes. A quick dipping sauce — consisting of cilantro, sour cream, cumin, and chili powder — provides a Southwestern spin to the skewers. If you don't eat red meat, substitute pork, chicken, or fish. Check out the recipe and

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Steak and Potato Kebabs

Steak and Potato Kebabs

Steak and Potato Kebabs

Ingredients

1/4 cup packed fresh cilantro leaves, minced
1 tablespoon red-wine vinegar or cider vinegar
1 tablespoon reduced-fat sour cream
1/2 small clove garlic, minced
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
4 new or baby red potatoes
10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
1 poblano pepper or 1/2 large green bell pepper, cut into 1-inch pieces
1/2 teaspoon extra-virgin olive oil
1/2 large sweet onion, cut into 1-inch chunks

Directions

  1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.
  2. Preheat grill to high.
  3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
  4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl.
  5. Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serves 2.

NUTRITION INFORMATION: Per serving: 269 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 16 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 769 mg potassium.

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vinnie vinnie 6 years
i'm trying this recipe this week.
Nyrina-Windu Nyrina-Windu 6 years
Looks great!
Soniabonya Soniabonya 6 years
Looks yummy, though I am not one for poblano peppers. I just got a fresh crop of Hungarian sweet peppers (yum!) so I think I will substitute them instead. The yellow and their gentle sweetness will make a good contrast against the pink of the potatoes and the oil :)
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