Meat N Potato Kabobs Food

MEAT 'N' POTATO KABOBS

Steps:

• Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside., Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat., Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.

STEAK AND POTATO KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
• Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

BARBECUE POTATO KABOBS

Steps:

• Prepare wooden skewers by soaking them for an hour or so before using (I lay them flat in a glass casserole dish and cover them with water).
• Skewer the kebabs as follows; piece of green pepper, one canned potato, one chunk onion, one chunk pineapple; repeat until skewer is full, ending with green pepper.
• Repeat skewering until ingredients are used up.
• Skewer odd leftover pieces on a skewer too.
• After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
• Lightly brush each kebab on all sides with vegetable or olive oil.
• Mix seasonings together and sprinkle over kebabs.
• Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.

GRILLED BABY POTATO KABOBS

Steps:

• Using a fork, poke a few holes in each potato half.
• Place in a large sealable plastic bag and add oil, lemon juice, garlic, oregano, thyme, bay leaves and salt and pepper to taste. Marinate for 20 minutes in fridge.
• Thread on thin metal or bamboo skewers (soak bamboo skewers in water for 30 minutes first) with the flat sides of the potatoes all facing the same way.
• Preheat greased grill to medium. Place potato skewers flat side down on grill. Leaving lid up to watch for flareups, cook for 20 -25 minutes or till golden brown and cooked through.
• Brush with butter and season to taste before serving.