Mesquite Beef Kabobs with Grilled Garlic & Herb Potatoes

Ingredients

• 1 bottle KC Masterpiece® Mesquite Marinade
• 1 pint cherry tomatoes
• 1 pound whole button mushrooms
• 1 sliced small yellow onion
• 1 tablespoon salt
• 2 large yellow onions cut into large pieces
• 2 pounds red potatoes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons margarine
• 2 tablespoons mayonnaise
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 3 pounds beef sirloin steak, cut into 1-inch cubes
• Salt and pepper to taste
• 1/2 cup dry red wine
• 1/2 cup KC Masterpiece® Garlic & Herb Marinade

Instructions

1. Boil whole potatoes with salt for 20 minutes, or until easily pierced by a fork. Let cool.
2. Toss beef with KC Masterpiece® Mesquite Marinade, garlic and wine in large container. Refrigerate for at least one hour or overnight for richer flavor. Soak wooden skewers in water for 20 minutes to prevent burning.
3. In a medium bowl, combine marinade, mayonnaise and olive oil. Slice potatoes into half-inch thick slices.
4. Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Alternate vegetables and meat through skewers. Brush vegetables lightly on all sides with olive oil; sprinkle with salt and pepper.
5. Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Place 5 pieces of heavy duty foil, about 10" x 12", on a working surface; spray each with cooking spray. Pile eight potato slices onto each piece of foil. Top with sliced onions. Drizzle marinade mixture evenly onto piles. Dot tops with margarine. Fold sides of foil over and seal tightly, forming small cooking pockets.
6. Grill 4 to 5 minutes on both sides, or until cooked through.
7. Place pockets on main grill rack for about 35 minutes.

Credit

1. Jimmy Morton