Steak and Potato Kebabs with Creamy Cilantro Sauce
Created by SloppyJoe on November 9, 2011
- Servings: 4
- Prep Time: 40m
- Cook Time: 20m
- Recipe #2280
Ingredients
- 1/2 cup packed fresh cilantro leaves, minced
- 2 tablespoons red-wine vinegar
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon ground ancho chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 8 baby red potatoes
- 1 1/4 pounds steak, any variety, cubed in 2" pieces
- 2 poblano peppers cut into large pieces (2"-3" pieces)
- 1 large sweet onion, cut into large pieces (2"-3" pieces)
- 1 teaspoon extra-virgin olive oil
How to Make
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Step 1: Soak 12-16 bamboo skewers in water for at least 10 minutes.
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Step 2: Combine cilantro, vinegar, sour cream, ancho chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
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Step 3: Preheat grill to high.
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Step 4: While grill is heating, place potatoes in a microwave-safe bowl and cover. Cook on high until just tender when pierced with a fork, approximately 3 minutes.
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Step 5: When potatoes are done, toss them in a large bowl with steak cubes, pepper pieces, onion pieces, oil and remaining salt.
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Step 6: I always thread "like" things on the same skewers due to different cooking times and I always "double" skewer. If you run a single skewer through a piece of onion or pepper it's very difficult to turn on the grill. Once the veggie starts to cook and get soft, it will just spin around the skewer so this is how I skewer when making Kebabs.
How to Make
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Step 7: Grab two skewers and stand both on the counter, flat side down, with a finger stuck in between for spacing. This takes some practice but it can be done. Start skewering all "like" pieces until you reach the top of the skewers. Keep repeating the process until everything is skewered.
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Step 8: Grill each component until desired doneness, turning several times.
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Step 9: When everything is done, remove skewers and place all grilled pieces on a serving platter and serve family style. Serve the sauce along side for dipping.