A quick marinade is all that is needed to add a flavor punch to the kebabs. Cubes of strip or sirloin steak are marinated in a bold sauce which includes lemon juice, soy sauce, fresh ginger root, garlic and scallions. Small potatoes are partially cooked in the microwave so they grill in the same amount of time as the faster cooking steak and peppers. After about a total grilling time of about 8 – 10 minutes, the dinner is ready.
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Grilled Steak, Pepper and Potato Kebabs
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful steak and potato kebabs, perfect for a weeknight dinner or a casual get-together. Easy to make and even easier to enjoy!
Ingredients
- 0.25 cups (59 ml) soy sauce
- Juice of 1 lemon
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 inch piece of ginger root, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 2 scallions, white and green parts thinly sliced
- 0.25 tsp pepper
- 1.5 lbs (680 g) sirloin or strip steak, cut in 1.5 inch cubes
- 16 small white potatoes, about 1.5-2 inches in size
- 1/2 each large red, green and yellow peppers, cut in 1.5 inch pieces
- 8 wooden skewers, soaked for 10 minutes before using
Instructions
- Heat a grill to medium-high heat.
- In a small bowl, combine soy sauce, lemon juice, Worcestershire sauce, olive oil, ginger root, garlic, scallions, and pepper.
- Place the steak in a large resealable bag and add all but 2–3 tablespoons of the marinade. Set reserved marinade aside.
- Seal bag and marinate the steak for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
- Pierce the potatoes a few times and microwave at 30-minute intervals until tender when pierced with a sharp knife.
- Remove the steak from the marinade. Discard the marinade.
- Thread 4 cubes of steak, 2 potatoes, and some pieces of pepper onto each skewer.
- Grill skewers for about 4 minutes per side, basting with the reserved marinade. Grill for a total of about 10 minutes for medium-rare.
- Alternatively, cook skewers in a preheated 450°F (232°C) oven for 2 minutes per side.
- Turn the oven to broil for the last 2 minutes to char the skewers.
Notes
- For even cooking, ensure your steak cubes are relatively uniform in size.
- If you don’t have wooden skewers, metal skewers work well; just reduce grilling time slightly.
- Leftover kebabs can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How should the potatoes be prepared so they cook through on the grill?
Pierce the potatoes a few times with a knife, then microwave them until they’re just tender when pierced. This partially cooks them through so they finish cooking on the grill in the same time as the steak — there’s no need to parboil them separately.
What cut of steak works best for kabobs?
Sirloin or strip steak cut into 1.5-inch cubes holds up well on skewers and stays juicy over direct heat. Avoid very lean cuts like eye of round, which can dry out quickly on the grill.
Should the peppers go on the same skewer as the steak and potatoes?
You can put everything on one skewer for convenience, but separate skewers for the meat and vegetables give you more control over cooking time since peppers cook faster than the steak and potatoes.
