Steak and Potato Kabob {Fridays with Rachael Ray}

Taste and Tell Blog

Ready in: 40 minutes
Prep Time: 20 minutes
Cook Time: 16 minutes
Servings: 6
Gluten Free
Dairy Free
Whole 30


  • 14-21 baby peppers
  • 14-21 baby potatoes
  • 1 tablespoon roughly minced fresh dill
    Produce;Spices and Seasonings
  • 3 cloves garlic, finely minced or 3/4 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 3/4 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 teaspoon pepper
    Spices and Seasonings
  • 3/4 teaspoon salt
    Spices and Seasonings
  • 1 lb steak (I used petite sirloin), cut into large cubes


  • In a small bowl, whisk together all of the ingredients. Refrigerate until needed.
  • Place the potatoes in a large pot and cover with water.
  • Place over high heat and bring to a boil. Boil until the potatoes are tender, about 8 minutes.
  • Drain and allow to cool.Thread skewers alternating the potatoes, beef and peppers.
  • Transfer half of the aioli to a small bowl.
  • Heat a grill to medium-high. Grill the skewers, turning occasionally, basting with half of the aioli. Cook until the potatoes and peppers are charred and the beef is cooked, about 8 minutes for medium-rare.
  • Serve with the remaining dill aioli.

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