Steak and Potato Kabobs

By courtneyepowell

Ingredients

• 1 lb boneless beef sirloin steak, cut 1 in thick
• 1/4 c bottled red wine vinaigrette salad dressing
• 2 T snipped fresh thyme or 2 t dried thyme, crushed
• 2 T Worcestershire sauce
• 1/4 t garlic powder
• 12 oz tiny new potatoes, halved or quartered
• 2 small green and/or yellow sweet peppers; seeded and cut into 1-in squares
• 1 med red onion, cut into wedges

Details

Servings 4

Preparation

Step 1

Trim fat from meat. Cut meat into 1-in cubes. Place cubes in resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine salad dressing, thyme, Worcestershire sauce, and garlic powder. Pour marinade over meat. Seal bag; torn to coat meat. Marinate in the refrigerator for 4-6 hrs, turning bag occasionally.
Meanwhile, place twelve 10-in skewers in shallow dish and add enough water to cover. Soak for 30 mins; drain. In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 7 mins; drain.
Drain steak, reserving marinade. On skewers, alternately thread meat, sweet peppers, onions and potatoes, leaving 1/4-in space between.
Preheat gas grill. Reduce heat to medium. Place skewers on grill over heat and cook to desired doneness, turning once and brushing occasionally with reserved marinade up to last 5 mins of grilling. Allow 12-14 mins for medium doneness. Discard any remaining marinade.