Meat ’N Potato Kabobs — The Labor Day Grill That Brought Everyone Home

Labor Day. Full family home for weekend. All kids. Amber, Tyler (drove from Milford), Justin, Josie, Eli. Cookout Monday. Gayle sat inside.

Drove Wednesday.

Amber's senior year beginning. She is starting to think about graduate school. I have not said anything yet. Gayle told her Sunday, "Amber. Get the master's. You have the mind." Amber said, "Grandma. I'll think about it."

Sunday dinner: Labor Day burgers.

When all five kids are finally under one roof — even Tyler making the drive from Milford — you want to put something on that grill that feels like it means it. Gayle was inside, the weekend was winding down, and Monday’s cookout needed to hold everything together the way only a good, honest meal can. These Meat ’N Potato Kabobs are what I kept coming back to: filling, unfussy, and the kind of thing that gets passed around a picnic table without anyone needing to ask twice.

Meat ’N Potato Kabobs

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 6

Ingredients

• 1 1/2 lbs beef sirloin, cut into 1 1/2-inch cubes
• 1 lb small red potatoes, halved
• 1 large green bell pepper, cut into 1 1/2-inch pieces
• 1 large red onion, cut into wedges
• 1/2 cup Italian salad dressing
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Instructions

1. Parboil the potatoes. Place halved potatoes in a saucepan, cover with salted water, and boil for 8–10 minutes until just fork-tender but still firm. Drain and let cool slightly.
2. Make the marinade. In a large bowl, whisk together Italian dressing, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
3. Marinate the beef. Add beef cubes to the marinade, toss to coat, and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours for deeper flavor).
4. Prep the grill. Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates.
5. Assemble the kabobs. Thread beef, potatoes, bell pepper, and onion alternately onto metal or soaked wooden skewers. Brush assembled kabobs with olive oil.
6. Grill the kabobs. Grill for 8–10 minutes, turning every 2–3 minutes, until beef reaches desired doneness and vegetables are lightly charred and tender.
7. Rest and serve. Remove from grill and let rest 3–5 minutes before serving. Serve warm directly from the skewers.

Nutrition (per serving)

Calories: 340 | Protein: 28g | Fat: 14g | Carbs: 24g | Fiber: 3g | Sodium: 520mg