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Steak Kabobs With Colorful Vegetables 

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)


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


  • 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) 

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