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.
