Steak and Potato Kabob Recipe
Baby potatoes, baby sweet peppers and chunks of beef are grilled and then served with an easy dill aioli in this summer version of steak and potatoes.
Servings 6 servings
Calories 385kcal
Ingredients
Easy Dill Aioli
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon roughly minced fresh dill
- 3 cloves garlic finely minced or 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Kebobs
- 18 baby potatoes
- 1 lb steak cut into large cubes
- 12 baby peppers
Instructions
Make the aioli:
- In a small bowl, whisk together all of the ingredients. Refrigerate until needed.
Make the kebobs:
- Place the potatoes in a large pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are tender, about 8 minutes. Drain and allow to cool.
- Heat a grill to medium-high.
- Thread skewers alternating the potatoes, beef and peppers.
- Transfer half of the aioli to a small bowl.
- Grill the skewers, turning occasionally, basting with half of the aioli. Cook until the potatoes and peppers are charred and the beef is cooked, about 8 minutes for medium-rare. Serve with the remaining dill aioli.
Notes
inspired by: Every Day with Rachael Ray July/August 2014
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
Serving: 1kabob | Calories: 385kcal | Carbohydrates: 15g | Protein: 19g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 511mg | Fiber: 2g | Sugar: 3g