Rachael Ray's Steak and Potato Kebabs
Throw These Kebabs on the Grill
Try Rachael Ray's steak and potato kebabs recipe for "Good Morning America."
In large bowl, toss meat with 1/4 cup EVOO, vinegar, garlic, rosemary, 1 1/2 tsp salt and 3/4 tsp pepper
Cover, refrigerate for at least 4 hours or up to 1 day. Place potatoes in large saucepan, fill with water to cover by 1 inch. Bring to a boil, lower heat and simmer until fork tender, 20-30 minutes. Drain, let cool and toss with remaining 1 tbsp EVOO. Preheat grill to medium-high. Thread 3 cubes of meat, 2 potatoes and 1 tomato on eight 8-inch skewers. Grill, turning once, to desired doneness, about 5 minutes for medium-rare.
Recipe courtesy Rachael Ray.
This recipe was styled by chef Karen Pickus for Good Morning America.