These spicy, meaty kebabs will satisfy the heartiest appetites. Our ingenious method of microwaving then grilling the potatoes ensures they remain perfectly tender on the inside without having to boil them on the stovetop. Serve with a tomato salad on the side for a simple, summery meal.
8 ounces baby golden potatoes, halved
1 tablespoon water
2 teaspoons kosher salt
1 teaspoon ancho chile powder
1 teaspoon paprika
1 teaspoon light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
2 tablespoons olive oil
1 pound hanger steak, cut into 1-inch pieces
1 medium-size red onion, cut into 1-inch pieces
1 medium-size red bell pepper, cut into 1-inch pieces
How to Make It
Preheat grill to medium-high (400°F to 450°F); or heat a grill pan over medium-high, and lightly grease. Place potatoes and water in a medium-size microwavable bowl; cover tightly with plastic wrap. Microwave on HIGH until tender, about 4 minutes. Spread potatoes on a plate lined with paper towels; let stand 10 minutes.
Combine salt, ancho chile powder, paprika, brown sugar, cumin, dry mustard, coriander, and oil in a large bowl. Add steak, onion, bell pepper, and potatoes; toss to coat. Thread mixture, alternating steak, onion, bell pepper, and potatoes, onto 8 (8-inch) skewers; place on lightly greased grill grate or in grill pan. Grill, uncovered, until potatoes, pepper, and onions are tender and steak is charred and cooked to desired degree of doneness (about 10 minutes per side for medium), turning occasionally.