Steak and Potato Kabobs Meal


Steak and Potato Kabobs Meal

Primary Media

Steak kabobs on a plate with toast and a bowl of watermelon

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Recipe Data


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    Servings and Ingredients

    Serves 6
    1 ¼ lbs. beef sirloin steak
    1 c. Hy-Vee picante sauce
    1 c. Hy-Vee light Italian salad dressing
    2 (16 oz each) cans Hy-Vee canned potatoes, drained, halved
    1 large green bell pepper, cut into 1-inch pieces
    8 to 10 kabob skewers*
    4 ½ c. chopped watermelon
    6 slices garlic bread


    1. Cut steak in half and slice into 1/4-inch-wide strips.
    2. In mixing bowl, combine picante sauce and Italian salad dressing. Reserve 1/4 cup for basting kabobs on grill. Add steak slices to remaining sauce, stirring to coat.
    3. Thread kabob skewers with steak (accordion-style) alternately with potatoes and green pepper pieces.
    4. Place kabobs on grill over medium heat. Baste with reserved sauce. Cook 4 to 5 minutes. Turn and baste with remaining sauce. Cook an additional 3 minutes or until desired doneness.
    5. Discard any remaining sauce. Serve with watermelon and garlic bread.
    6. *Note: If using wooden skewers, soak them in water at least 30 minutes before grilling.

    Nutrition facts


    640 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 40mg
    • Sodium: 1590mg
    • Total Carbohydrates: 59g
    • Protein: 25g

    Daily Values

    Vitamin A 15%
    Vitamin C 60%
    Iron 30%
    Calcium 4%

    Recipe Source:

    Hy-Vee Dietitians.