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Categories:
potatoes parsley horseradish whole grain Worcestershire sauce sugar olive oil freshly ground black pepper salt red bell pepper okra pods shallots sirloin steak yellow squash cooking spray
Viewed: 75 - Published at: 6 years agoIngredients
- 8 fingerling potatoes, each cut in half lengthwise
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons prepared horseradish
- 1 1/2 tablespoons whole-grain Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, divided
- 1 cup (1-inch-square) cut red bell pepper
- 16 small okra pods
- 8 shallots, peeled and halved
- 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
- 1 medium yellow squash, halved lengthwise and cut into 1/2-inch slices (about 2 cups)
- Cooking spray
Method
- Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.
- Combine parsley and the next 6 ingredients (through black pepper) in a large bowl, stirring well; stir in 1/4 teaspoon salt. Add potatoes, bell pepper, okra, shallots, beef, and squash; toss well to coat. Cover and chill 1 hour.
- Prepare grill.
- Thread vegetables and beef alternately onto each of 8 (10-inch) skewers. Sprinkle kebabs evenly with remaining 1/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.
