Description
Beef steak, baby red potatoes, and onions threaded onto skewers, brushed with a rosemary garlic olive oil mixture, and baked in the oven until tender and flavorful. These gluten free oven baked steak and potato kabobs are an easy weeknight dinner or party appetizer that requires no grill.
Ingredients
- 1 pound Baby Dutch Potatoes, cooked
- 1 1/2 pounds Sirloin Steak, cut into 1-inch cubes
- 1 large Red Onion, cut into 1-inch cubes
- 1 large Sweet Onion, cut into 1-inch cubes
- 1 Tbsp Montreal Steak Seasoning
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- 1 tsp Sea Salt
- 1/2 tsp Coarse Ground Black Pepper
- 1 tsp Dried Crushed Rosemary
Instructions
Soak the wooden skewers in water for 30 minutes.
In a large pot boil the potatoes for 3-5 minutes until they're tender. Drain and set them aside to cool.
Cut the steak into one inch cubes and season with the Montreal steal seasoning. Cut the onions into one inch cubes and set aside.
In a small bowl whisk together the olive oil, minced garlic, salt, pepper and rosemary.
Thread the potatoes, steak and onions onto the skewers. This should make 8 full skewers.
Place the kabobs on a baking sheet. Brush or drizzle the olive oil mixture over them.
Bake at 400 degrees for 12-15 minutes. Turn the kabobs at 6 minutes so they cook evenly.
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- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Meals, Appetizers
- Method: Baking
- Cuisine: American