Beef and Potato Kabobs
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
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!
Get more great recipes at lakegenevacountrymeats.com
Recommended Pairings
Cabernet Sauvignon
Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!
Top Regions:
- Bordeaux, France
- Napa, California
- Chile
Pairs great with:
- Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
