Caesar Beef Kabobs
A whole meat-and-potatoes dinner threaded onto eight skewers. The clever move is two-fold: the potatoes get a head start in the microwave so everything finishes together, and non-creamy Caesar dressing works as both marinade and finishing sauce.
Ingredients
- 1 lb boneless beef top sirloin steak, about 1 inch thick
- 4 small new potatoes (about 1/2 lb), cut into quarters
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1/2 cup prepared non-creamy Caesar dressing
- Salt and pepper, to taste
Method
- Place the potatoes in a microwave-safe dish, cover with plastic wrap, and fold back one corner to vent. Microwave on HIGH 4 to 7 minutes until just tender, stirring once. Cool slightly.
- Cut the steak into 1-inch pieces. Combine the beef, potatoes, bell pepper and onion in a large bowl. Drizzle with all but 2 Tbsp of the dressing; toss to coat.
- Alternately thread the beef and vegetables onto eight 9-inch metal skewers.
- Place the kabobs on the grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt and pepper.
- Drizzle the kabobs with the remaining 2 Tbsp dressing just before serving.
Notes from the Grill
Don't crowd the skewers - a little air between pieces is what lets the edges char. Metal skewers conduct heat into the meat and shave a minute or two off the cook; if you swap in bamboo, soak the skewers for 30 minutes the way the skewered salmon recipe directs. Medium fire, four seconds on the hand count.
Serving Ideas
Two skewers per plate over a spoonful of rice makes it dinner; one skewer apiece beside the grilled artichoke dip makes it a cookout spread.