Beef, Okra, and Potato Kebabs

 

Beef, Okra, and Potato Kebabs

Throw these on the grill for a smoky, low-cal meal. Okra may seem like an odd veggie to put on a kebab, but it is rich in vitamin A and absorbs the savory grilled flavor perfectly.

Ingredients: Fingerling potatoes, parsley, horseradish, Dijon mustard, Worcestershire sauce, sugar, olive oil, black pepper, salt, red bell pepper, okra, shallots, sirloin steak, yellow squash, cooking spray

Calories: 338

Ingredients

• 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

Preparation

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.