Ingredients:
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
Directions:
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
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