Our Dill Steak and Potato Kabobs are a savory summer delight, combining the unique flavors of the perfectly sauteed potatoes, marinated steak and wedged onions for this deliciously grilled dish.




  • In a large saucepan bring lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; cover and simmer for 12 minutes or until potatoes are just fork tender. Drain and return to pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt; toss gently to coat.

  • Meanwhile, in a resealable plastic bag place the steak, remaining 1 tablespoon oil, vinegar, remaining 1/4 teaspoon salt, dill seeds, black pepper, and red pepper. Shake to coat.

  • Alternately thread steak, potatoes, and onion wedges onto 4 long skewers, leaving 1/4-inch between pieces. For charcoal or gas grill, grill the skewers on the rack of a covered grill directly over medium coals for 10 to 12 minutes or until meat is desired doneness, turning occasionally.

Nutrition Facts

330 calories; 18 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 11 g monounsaturated fat; 59 mg cholesterol; 324 mg sodium. 696 mg potassium; 13 g carbohydrates; 2 g fiber; 2 g sugar; 26 g protein; 0 g trans fatty acid; 58 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 22 mcg folate; 2 mcg vitamin b12; 28 mg calcium; 2 mg iron;