Hamburgers, brats and chicken breasts are great, but kabobs are what you do when you want to up your grill game just a notch. They look fancy, taste amazing and are really no more work than any of the usual fare we all fall back on when it’s time to get out the grill. These juicy cuts of steak and flavorful golden potatoes only get better when basted, dipped and slathered in a generous amount of chimichurri butter.

Steak and Potato Kabobs with Chimichurri Butter

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8 kabobs

Steak and Potato Kabobs with Chimichurri Butter

Ingredients

    For the kabobs:
  • 1 1/2 pounds baby Yukon gold potatoes, cut in half
  • 2 pounds boneless beef short rib, cut into large chunks
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons vegetable or canola oil
  • For the chimichurri butter:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 1/4 cup fresh oregano leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 1/8 teaspoon ground cumin

Directions

For the kabobs:

Place potatoes in medium saucepan and cover with cold water. Bring to boil and cook until almost fork tender, about 10 minutes. Drain and allow to cool.

In large bowl, season meat with salt, pepper, crushed red pepper, Worcestershire sauce, and rosemary. Mix to evenly combine. Allow to sit for about 15 minutes. Skewer meat and potatoes, alternating between the two, using either long metal or wooden skewers.* Drizzle with oil and set to the side.

Heat outdoor or stovetop grill. Place skewers on hot grill, cooking for about 5 to 7 minutes on the first side. Flip kabobs over and continue to cook for another 4 to 5 minutes for medium, or longer depending on how you like your steak cooked. Transfer to platter and allow to rest for at least 10 minutes before serving.

For the chimichurri butter:

Combine all ingredients except for butter in bowl of food processor. Process until chopped and evenly combined. Whip softened butter in bowl until light and creamy. Add a few tablespoons of the chimichurri and mix until smooth. You’ll have leftover chimichurri for spooning over the kabobs as well. Serve butter at room temperature along with kabobs.

*Note: If using wooden skewers, be sure to allow them to soak in water for at least an hour. This will prevent them from burning on the grill!

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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