Description
Delicious Rosemary Steak and Potato Kabobs.
Ingredients
Scale
- 1.5 lbs steak, cut into 1-inch cubes
- 1.5 lbs small potatoes, halved
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine olive oil, rosemary, balsamic vinegar, salt, and pepper.
- Add steak and vegetables to the marinade. Toss to coat.
- Thread steak and vegetables onto skewers.
- Grill kabobs for 10-15 minutes, turning occasionally, until steak is cooked to your liking and vegetables are tender.
- Serve immediately.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Adjust cooking time based on your grill and desired doneness.
- Feel free to add other vegetables like zucchini or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 kabob
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg