8-12 tiny yellow or red potatoes (I used small Yukon gold potatoes)
2 Tbsp olive oil
1 lb sirloin steak, cut into 1 1/2 in cubes
1 Tbsp red wine vinegar
1 tsp dill weed (original recipe calls for 1 tsp dill seeds, crushed, which would be much more flavorful)
1/2 tsp cracked black pepper
1/2 tsp crushed red pepper
1 medium red onion, cut into wedges
1. A few hours ahead of time, place steak cubes in large resealable plastic bag and add following items to bag for marinade: 1 Tbsp olive oil, vinegar, dill weed/seeds, black pepper, red pepper, and a dash of salt. Shake shake shake! Let sit in fridge for a bit, then remove about 30 min before cooking.
(reminder: don't forget to place wooden skewers in water to soak before grilling - I used 6 total)
2. In a large pot bring salted water to boiling. Add potatoes, return to boiling, then cover and reduce heat. Simmer for 12 minutes or until potatoes are just tender. Drain water then return potatoes to pot, toss in 1 Tbsp of oil and sprinkle with salt (I used an italian spice blend with salt to season mine).
3. Thread marinated steak cubes, potatoes, and onion wedges onto skewers leaving about 1/4 inch between pieces. Grill skewers on gas or charcoal grill directly over medium heat (rotating skewers occasionally) for 10-12 minutes or until meat is to desired doneness.
Serve and enjoy! This was a very filling meal for our little family of 3 - we had lots of left overs - so I think it would serve about 4 hungry adults.
Let me know what you think of this recipe. It's a wonderful gluten, nut, and dairy free recipe to keep on hand if you're hosting any guests with allergies or dietary restrictions! As long as they're not vegetarians...