Steak & Potato Kebabs with Creamy Cilantro Sauce

           Entrees, Intermediate, Recipes
Steak & Potato Kebabs with Creamy Cilantro Sauce
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steak kebab



1/2 cup packed fresh cilantro leaves, minced

2 Tablespoons red-wine vinegar or cider vinegar

2 Tablespoons plain Greek-style yogurt

1 small clove garlic, minced

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt, divided

8 new or baby red potatoes

1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces

2 poblano peppers , or 1 large green bell pepper, cut into 1-inch pieces

1 teaspoon extra-virgin olive oil

1 large sweet onion, cut into 1-inch chunks


Combine cilantro, vinegar, yogurt, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a saucepan of boiling water. Cook until just tender when pierced with a fork (time depends on the size of the potatoes). Remove potatoes from the pan and let cool 10-15 minutes.

Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Makes 4 servings

This recipe was inspired in whole or in part by Eating Well