Steak Kabobs With Colorful Vegetables 

Kabobs are easy to make and extremely tasty. If you don’t want to use steak, you can use turkey, pargiot, or even chicken cutlets. 

Serves 6 

• 1 lb (½ kg) boneless rib steak, cubed
•  3 peppers (green, orange, red), cubed same size as meat
• 2 onions, cubed
• salt and pepper
• ketchup, mayonnaise, or dips (optional)

MARINADE 

• ¼ cup olive oil
• ¼ cup dry red wine
• 1 heaping Tbsp mustard
• 1 heaping Tbsp dry thyme

POTATOES 

• about 20 small potatoes
• ¼ cup olive oil
• coarse salt
• pepper
• 3 sprigs rosemary

Home preparation: Presoak wooden skewers. In a medium bowl or ziplock bag, combine all marinade ingredients. Add  steak cubes and marinate in refrigerator for 6 hours.

Thread meat and vegetables onto skewers, and place in a sealable container. Close container and wrap in plastic wrap. Refrigerate 6–12 hours.

Cook potatoes in their skins. Coat with olive oil, some coarse salt, pepper, and rosemary. Store in a sealed container.

Packaging: Put both containers into a cooler or insulated bag, with the container of meat directly on top of an ice pack. Put salt and pepper into a small bag. If desired, take ketchup, mayonnaise, or dips.

On-site preparation: Take steak skewers out of cooler 1–2 hours before grilling. Grill potatoes on both sides until they have grill marks — about 10 minutes.

Grill meat skewers 2–3 minutes on each side. Season with salt and pepper, and if desired, serve with dips. Serving suggestion: Potatoes can be eaten as is (unpeeled), or you can cut them in half to scoop out the inside. Steak can be eaten from the skewer or removed onto a plate.

(Originally featured in FamilyTable, Issue 649)