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 read more.



Steak and Potato Kebabs
Eating Well
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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