Beef and Potato Kabobs Recipe

Prep Time
10 min
Total Time
30 min
Yield
Makes 4 servings – easily doubled for 8
In this Recipe

We love this recipe from the Beef Council because it teaches us a trick we’ve never tried before! By using a microwave to precook potatoes, they can then threaded on to a skewer and grilled without worrying about undercooked potatoes. The end result is a grilled beef and potato kabobs packed with flavor. Let us know your time saving tricks for faster grilling in the comments below – we love to hear them!

Ingredients

  • 1 lb Leahy’s Angus Beef Top Butt Steak (cut at 1″ thick)
  • 1 lb Red Potatoes
  • 2 Zucchini (medium sized)
  • 3/4 cup LGCM Authentic Steak House Marinade (or your favorite steak sauce)
  • 2 tsp Garlic (minced)
  • 2 tsp Salt
  • 1 tsp Pepper

Directions

  1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on high 6 to 8 minutes or until just tender, stirring once. Cool slightly.

  2. Combine sauce ingredients in a microwave safe dish, and microwave on high for 1.5 minutes, stirring once.

  3. Cut squash lengthwise in half. Cut beef Top Sirloin Steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal or soaked wood skewers.

  4. Place kabobs on grid over medium heat Grill, over direct heat for about 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with remaining sauce during last 5 minutes.

  5. Serve warm and enjoy!

Share on print
Print Recipe
Share on email
Email Recipe
Share on facebook
Post to Facebook
Share on pinterest
Pin Recipe

Recommended Pairings

Rate & Review: Beef and Potato Kabobs

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.