Steak and Potato Kabobs — Damn Delicious

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Steak and Potato Kabobs

Everyone’s favorite summer meal! The meat comes out so amazingly tender and flavorful with the fresh garlicky-herb mixture!

Well, kind of. It gets super hot in Los Angeles.

So hot that I just stay inside the house by the AC vents, while Ben fires up the grill in the 110 degree heat.

I do all the hard parts though.

I cut up the meat, cut up the veggies, and put them onto the skewers ever so perfectly.

Because my OCD takes over here.

Ben, on the other hand, would just pile up everything without any kind of order or pattern.

Now what I really love about this recipe is that it doesn’t require a marinade.

All you need is some olive oil, garlic and some fresh herbs – rosemary, thyme, or any other kind of herbs you like.

The meat comes out to grilled-tender perfection with the rest of your veggies!

Steak and Potato Kabobs

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Everyone’s favorite summer meal! The meat comes out so amazingly tender and flavorful with the fresh garlicky-herb mixture!

Ingredients:

  • 1 pound baby Dutch yellow potatoes
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 (1 1/4-inch) New York strip steaks (2 pounds), cut into 1-inch chunks
  • 1 tablespoon Montreal steak seasoning
  • 1 red onion, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 orange bell pepper, cut into 1 1/2-inch pieces

Directions:

  1. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well.
  2. In a small bowl, whisk together olive oil, rosemary, thyme and garlic; season with salt and pepper, to taste. Set aside.
  3. Season steak with Montreal steak seasoning.
  4. Thread potatoes, steak, onion and bell peppers onto skewers; brush with olive oil mixture.
  5. Preheat grill to medium high heat.
  6. Add skewers to grill, and cook, turning occasionally, until the steak is cooked through to desired doneness, about 8-10 minutes.
  7. Serve immediately.

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15 comments

Love that there’s no marinade too because I always forget to prep that and am scrambling last minute. These look amazing! I’m more of a slapdash kebab styler myself, so I’ll admire your great pics and eat mine as more of a hot mess style, hehe. Thanks for sharing!

These. Look. Amazing. No marinade? That’s definitely a pro for me, most dinners are figured out on a whim with no time to marinade! Looking forward to trying it this weekend. Thanks for the post!

I cannot wait to try this!! Kabobs are one of my favorite things to cook in summer. We get that Iowa heat! And I agree, order is key. Thanks for the recipe!

You said this does not required a marinade. Yet, you wrote:

“All you need is some olive oil, garlic and some fresh herbs – rosemary, thyme, or any other kind of herbs you like.” Isn’t this a marinade?

Kyle, a marinade is a liquid solution in which you soak foods, typically 4-8 hrs, or overnight. The kabobs are not marinating in this olive oil mixture – it’s simply brushed on. Hope that makes sense! 🙂

LOOKS GREAT & I LOVE AN ALL-IN-ONE” HOT SPOT” … SO YOU CAN PREP OTHER STUFF EARLIER TO SERVE COLD WITH YOUR MAIN FOCUS. QUESTION …….. THE STEAK LOOKS SO MUCH BIGGER THAN THE SUGGESTED INCH. THE SPUDS WOULD HAVE TO BE THE SIZE OF PEAS TO LOOK LIKE THE PHOTO. DO YOU JUST UP THE SIZE FOR THE BEST PHOTO PRESENTATION. YOU WOULS ALSO NEED SO MANY SKEWERS TO ACCOMODATE 1 INCH CUBES WITH 3 TO A SKEWER . PLEASE STRAIGHTEN ME OUT .

HI TONI. Everything is made as written in the recipe. You can always cut the steak into smaller pieces if you prefer. If you can’t find the baby potatoes, you can use regular sized potatoes, diced really small. Hope that helps!

I’m normally just a meat and pepper and onion type of kabob person, but I’m going to have to throw on some potatoes and try this!

I’m probably only one with this question, I don’t have a grill, usually I use pan or oven broiler for these types of recipes. Any directions temperature and oven setting if placing on pan in broiler of oven? Thank you!

A broiler sounds like a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Do you have to eat immediately, I want to do these for labor day, but they need to be prepared before everyone arrives. Thanks ☺

Yes, this is truly best when served immediately.

I microwaved the potatoes (hated to heat up the kitchen with boiling water) for 2 minutes on high. Worked great and so much less effort!

I was wondering if there is a way to freeze this recipe, either grill everything and then freeze or freeze while still raw. What would be the best option?

Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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