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Meat
Medium
6 Servings
Allergens 
No Allergens specified
6 Hours, 20 Minutes
Diets
Kabobs are easy to make and extremely tasty. If you don’t want to use steak, you can use turkey, pargiot, or even chicken cutlets.
1 pound (1/2 kilogram) boneless rib steak, cubed
3 peppers (green, orange, red), cubed same size as meat
2 onions, cubed
salt
pepper
Heaven & Earth Ketchup, mayonnaise, or dips (optional)
1/4 cup Gefen Olive Oil
1/4 cup Alfasi Cabernet Sauvignon or other dry red wine
1 heaping tablespoon mustard
1 heaping tablespoon dry thyme
about 20 small potatoes
1/4 cup Gefen Olive Oil
coarse salt
pepper
3 sprigs rosemary
Presoak wooden skewers.
In a medium bowl or ziplock bag, combine all marinade ingredients.
Add steak cubes and marinate in refrigerator for six hours.
Thread meat and vegetables onto skewers, and place in a sealable container. Close container and wrap in plastic wrap. Refrigerate six to 12 hours.
Cook potatoes in their skins. Coat with olive oil, some coarse salt, pepper, and rosemary. Store in a sealed container.
Put both containers into a cooler or insulated bag, with the container of meat directly on top of an ice pack.
Put salt and pepper into a small bag. If desired, take ketchup, mayonnaise, or dips.
Take steak skewers out of cooler one to two hours before grilling.
Grill potatoes on both sides until they have grill marks — about 10 minutes.
Grill meat skewers two to three minutes on each side.
Season with salt and pepper, and if desired, serve with dips.
Serving suggestion: Potatoes can be eaten as is (unpeeled), or you can cut them in half to scoop out the inside. Steak can be eaten from the skewer or removed onto a plate.
Photography by Hudi Greenberger Food Styling and Props by Chavi Feldman
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