Beef Shish Kabobs
  • 1 1/4 pounds strip steak, trimmed and cut into 1 1/2 inch pieces,
  • 2 poblano peppers, cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 large yellow onion, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • Baby red potatoes
  • Fajita seasoning
  • Garlic powder
  • Season all

Pierce potatoes and place in a microwave-safe container. Microwave on high and until just tender when pierced with a fork, 3 to 3 1/2 minutes.

Toss the potatoes, steak, onion, and pepper pieces with the oil and salt in a large bowl. Thread the potatoes, steak, onion, and pepper pieces onto your skewers. I thread in the order of Onion, pepper, meat, onion, pepper, potato, onion, pepper, meat, onion, pepper, meat, onion, pepper, potato, onion, pepper, meat, onion. Season the skewers with the fajita seasoning, galic powder, and season all. .

Preheat a grill on high. When ready oil the grill with vegetable oil or cooking spray. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes on high grill for medium.


 

These kabobs came out great. I'm not a big pepper kind of person but the poblano peppers are a better choice in my opinon than the bell pepper.