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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

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Recipe Summary test

total:
40 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

Equipment: Four 10- to 12-inch skewers

Nutrition Facts

269 calories; protein 29.7g; carbohydrates 16.4g; dietary fiber 2.1g; sugars 4.2g; fat 9.1g; saturated fat 3.3g; cholesterol 78.8mg; vitamin a iu 479.2IU; vitamin c 21.6mg; folate 43.3mcg; calcium 51.7mg; iron 2.7mg; magnesium 47.2mg; potassium 770mg; sodium 391.5mg; thiamin 0.2mg.
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