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GREDIENTS: KABOBS WITH ROASTED ASPARAGUS AND POTATOES
- 2 lbs good quality steak cut into 1 1/2 inch pieces (I used ribeye)
- 10 small button mushrooms
- 1 large red onion cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 2 medium size potatoes cut into 1 1/2 inch pieces
- 1 bunch of asparagus
- 5 TBSP minced garlic
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- 1/4 cup EVOO
- 2 TBSP chopped parsley
- Pinch of red pepper flakes
INSTRUCTIONS:
-Combine the EVOO, salt, pepper, garlic, onion pocwder, chopped parsley, Worcestershire sauce and red pepper flakes and place into a heavy duty resealable bag then add in your steak and let marinade for 2 hours up to overnight.
-In a well oiled hot pan lightly brown the potatoes on all sides then set aside.
-Toss asparagus with salt, pepper and EVOO then grill for about 3-5 minutes.
-Bring grill to medium heat and brush with EVOO.
-Thread your steak, onion, pepper, potato alternately onto the skewers.
-Grill for about 3 minutes on each side for medium well steak.