Steak and potato kebabs are a tasty and filling thing to grill. For a balanced and filling meal, potatoes, bell peppers, onions, and tender sirloin steak that has been marinated in a tasty mixture are skewered.
Ingredients: 1 pound sirloin steak, cut into 1-inch cubes. 4 medium potatoes, peeled and cut into 1-inch cubes. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.
Instructions: In a bowl, whisk together olive oil, soy sauce, minced garlic, paprika, cumin, salt, and pepper to create the marinade. Place the sirloin steak cubes in a resealable plastic bag or shallow dish, and pour half of the marinade over the steak. Seal the bag or cover the dish, and marinate the steak in the refrigerator for at least 30 minutes, or preferably, overnight for maximum flavor. In a separate bowl, toss the potato cubes with the remaining marinade until evenly coated. Allow them to marinate for at least 30 minutes. Preheat your grill to medium-high heat. Thread the marinated steak cubes, marinated potato cubes, red bell pepper chunks, yellow bell pepper chunks, and red onion chunks onto the soaked wooden skewers in an alternating fashion. Brush the assembled kebabs with any remaining marinade from the bowl. Place the kebabs on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the steak is cooked to your desired level of doneness and the potatoes are tender and slightly crispy on the outside. Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve the Steak and Potato Kebabs hot with your favorite dipping sauce or a side salad.
Prep Time: 45 minutes
Cook Time: 15 minutes
El Comal