Steak Kebabs

These delightful kebabs are the perfect fall meal because they include three necessary elements: HEAT, HEARTINESS, and EASE. I love adding surprising elements to classic dishes, like potatoes to a kebab. That makes them hearty and so much more like fall. I can’t say the word kebab with a straight face–it reminds me of Jemain in Flight of the Conchords. Don’t know what I’m talking about? You need to watch this. (Don’t have time for the whole thing? start watching at 2:00…)

Steak Kebabs–via Kraft

new potatoes, cut in half
1/4 cup ranch dressing, divided

lb boneless beef sirloin steak, cut lengthwise into 1/2-inch-thick slices

8 cherry tomatoes

1) Heat grill to medium-high heat.
2) Cook potatoes in boiling water 12 to 14 min. or until tender; drain. Cool slightly.
3) Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with half the dressing.
4) Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with the reserved dressing for the last 2 min.


2 thoughts on “Steak Kebabs

  1. I like the idea of including your three necessary elements to the Steak Kebabs to make it delicious and healthy at the same time. I wish you posted some pictures of the preparation, or the finished product though. Anyway, what type of sirloin did you use? I think it would be better to use the top sirloin because it is the leanest, healthiest, and tenderest sirloin.

    @Liz Peters

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