Herbed Mushroom and Potato Kebabs

If you can fight the pollen, get outside and cook! Veggies are more fun on a skewer. Try this simple side dish with your grass fed steaks.

1/2 lb fingerling potatoes, cleaned, halved, and parbolied
8 oz baby bella mushrooms
1 bunch fresh dill, chopped
1/4 Cup olive oil
salt and pepper

Parboil the potatoes to soften, about 7 minutes. They won’t grill very well unless they are mostly cooked. A knife should just go into them, not cause them to crumble apart. Drain them well and let cool.

Toss mushrooms, potatoes, herbs, oil, salt, and pepper to coat well. Skewer on either metal kebab skewers or soaked wooden skewers. Grill 3 minutes on each side until tasty grill marks form. Handle carefully with tongs.

Place skewers on a HOT grill for quick cooking to prevent dryness

Cooks Tip on Skewers: Soak wooden skewers 20+ minutes in cold water before adding food to them. This will reduce the chance they will catch on fire. However, they will still probably char significantly if you have flare-ups. Burning skewers tend to allow food to all through the grill. Not delicious.

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Grace’s Fajitas

Good fajitas are about good marinade and fresh toppings. So get the best and freshest ingredients from your own garden if possible.

Beef Fajita Marinade – for 1 lb of beef

1/3 Cup red wine vinegar

3 cloves garlic minced

1 tsp cumin

1 tsp onion powder

1 tsp chili powder

1 lb wafer sliced beef – do not slice further into strips yet

Mix marinade in a 1 gallon zipper freezer bag then add beef. Massage marinade into meat then refrigerate for 20-40 minutes. This marinade is too acidic for thinly sliced meat for over night marinating.

Prep the veggies for the grill!

Pablano Pepper

Pablano Pepper

Slice peppers in half and remove seeds. Bell peppers of all colors or pablano peppers work great. Slice onions, purple are best, in rounds and keep rounds in tact. Brush onions will EVOO before grilling. Peppers don’t need oil.

Leave veggies in these large slices for grilling then cut them afterward for serving. Less will fall through.  Add mushrooms brushed with EVOO and seasoned with salt and pepper if desired.

Cook on a HOT grill.

Grill onions first because they will take the longest. Once a caramel-layer has formed, flip the onions. It’s time to add the beef, pepper, and mushrooms to the grill. Total grilling time will be under 10 minutes on a hot grill.

Remove beef slices from marinade bag and shake off excess marinade to prevent flare-ups.  Discard left over marinade. Turn meat after 4 minutes. Remove from grill and let rest for 2 minutes before slicing.

Slice beef, peppers, and onions (and mushrooms if using). IMPORTANT Before serving: Squeeze the juice of 1 lime over the fajita mix. The fresh lime juice makes all the difference.

Serve with warm tortillas, raw cheddar, diced avocado, sour cream, black olives, and chopped cilantro.

This recipe is for my friend Grace, who is NOT a picky eater, despite the misconceptions of her older brothers. I made this for her the first time she visited for dinner.

Published in: on September 16, 2009 at 10:09 am  Comments (1)  
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