- Rating:
- Servings:
- 12 (4 ounce kabobs)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 pounds Lean Beef (used Tri Tip for this recipe) cut into 36 cubes
- 6 baby Dutch Yellow™ Potatoes (each potato about 6 ounces each) halved
- Extra Virgin Olive Oil as needed
- 4 1/2 ounces Pearl Onions (use White Pearl Onions)
- 4 1/2 ounces Pearl Onions (use Red Pearl Onions)
- 1 Organic Bell Pepper (use Red Bell Pepper) cubed (Bell Pepper about 5 ounces)
- 12 Organic Cherry Tomatoes (about 1/4 pound each)
- Salt and Pepper to taste
- 12 Bamboo Skewers soaked
Directions
Preheat oven to 425ºF.
Place the beef in a glass bowl and add the marinade. Mix to incorporate, cover and place in the refrigerator. In another bowl, stir together the potatoes and olive oil. Season with salt and pepper and place, in a single layer, on a cookie sheet. Roast in the oven for 10 minutes. Remove from the oven to cool. Peel the onions according to the package directions.
Prepare grill.
Assemble Skewers in the Following Order
With a skewer, spear 1 red bell pepper, 1 beef cube, 1 red onion, 1 beef cube, 1 white onion, 1 beef cube, 1 tomato and 1 potato. Repeat for remaining 11 skewers.
Season the kabobs with salt and pepper and grill over medium heat (about 3 minutes per side).
Note:
These are great for that summer barbecue. Everyone loves kabobs.
