Steak and Potato Kebabs

Steak and Potato Kebabs

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  • Prep Time


  • Total Time


  • Servings



  • lbs trimmed filet mignon, cut into 24 1 inch pieces

  • ¼

    cup plus 1 tbs EVOO

  • 2

    tbsp sherry vinegar

  • 3

    cloves garlic, smashed and peeled

  • 1

    tbsp fresh rosemary leaves, coarsely chopped

  • Salt and Pepper

  • 16

    small white potatoes

  • 8

    large cherry tomatoes


In a large bowl, toss meat with 1/4 cup EVOO, vinegar, garlic, rosemary 1 1/2 tsp salt and 3/4 tsp pepper. Cover, refrigerate for at least 4 hours or up to 1 day. Place potatoes in large saucepan. Fill with water to cover by 1 inch. Bring to boil, lower heat and simmer until fork tender, 20 to 25 minutes. Drain, let cool and toss with remaining 1 tbsp EVOO. Preheat grill to medium high. Thread 3 cubes of meat, 2 potatoes and 1 tomato on each of 8 skewers. Grill, turning once, to desired doneness, about 5 minutes for medium rare.


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