Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they're done at the same time as faster-cooking steak, peppers and onions. Serve with: Green salad and Spanish rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.

  • Preheat grill to high.

  • Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

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


Equipment: Four 10- to 12-inch skewers

Nutrition Facts

269 calories; protein 29.7g 59% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 2.1g 8% DV; sugars 4.2g; fat 9.1g 14% DV; saturated fat 3.3g 17% DV; cholesterol 78.8mg 26% DV; vitamin a iu 479.2IU 10% DV; vitamin c 21.6mg 36% DV; folate 43.3mcg 11% DV; calcium 51.7mg 5% DV; iron 2.7mg 15% DV; magnesium 47.2mg 17% DV; potassium 770mg 22% DV; sodium 391.5mg 16% DV; thiamin 0.2mg 17% DV.