SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Steak and Potato Kabobs

Makes: 4 servings
Serving size: 2 kabobs Yield: Makes 8 kabobs
Prep 20 mins Marinate 4 hrs Grill 12 mins
Steak and Potato Kabobs
  • 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)

1. 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.

2. 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.

3. 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 Facts (Steak and Potato Kabobs)
  • Servings Per Recipe 4,
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe