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. Source: EatingWell Magazine, May/June 2009

EatingWell Test Kitchen


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; 9.1 g total fat; 3.3 g saturated fat; 79 mg cholesterol; 391 mg sodium. 770 mg potassium; 16.4 g carbohydrates; 2.1 g fiber; 4 g sugar; 29.7 g protein; 479 IU vitamin a iu; 22 mg vitamin c; 43 mcg folate; 52 mg calcium; 3 mg iron; 47 mg magnesium;