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Beef Kebab Skewers with Creamy Cilantro Sauce and Garlic Mashed Potatoes

July 31, 2009

I had a couple friends over for dinner last night, so I decided to make healthy and tasty beef kebabs with grilled vegetables. The marinade for the beef is so good! I’m definitely keeping this one in the recipe books to use for other proteins. It was a combination of tangy and sweet with a  thick texture like bbq sauce. I marinaded my beef for 5 hours since I had the time, but I would imagine 1 hour would work too. Along with the beef, I cut up a variety of vegetables, such as red onion, red/green bell pepper, mushrooms, cherry tomato, and zucchini. The vegetables were lightly salted and coated in oil before going on the grill. A tip when using wooden skewers, make sure you soak them in water before you grill them. I only soaked them for 10 minutes, but the package said 20 minutes. No kitchen fire though! I also made a creamy cilantro dipping sauce for the skewers, which is from my caesar dressing recipe and added chopped cilantro. Quick and easy sauce, but packed with a lot of flavor from the cilantro. On the side, we had garlic mashed potatoes with scallions and prosciutto. I love cooking for friends and it’s an inexpensive way to get together over a nice home cooked meal and a bottle of wine on a Friday night 🙂

Beef Kebab Marinade

Serves 4

  • 1 pound filet steak, 1 1/2 to 2 inches thick, cut into small pieces
  • 1/4 cup ketchup
  • 1/2 teaspoon salt
  • 1 teaspoon fresh parsley
  • 1 teaspoon pepper
  • 1 garlic clove, crushed
  • 1 tablespoons sugar
  • 1 tablespoons soy sauce
  • 1 teaspoons mustard
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice


1. Combine all ingredients except the beef and mix well.

2. Marinade the beef overnight, or a couple hours. Skewer the beef pieces and vegetables and grill the steak 4 to 6 minutes per side for medium. Transfer to a baking sheet and bake in oven on 350 degrees for another 10 minutes.

Skewering the meat and veggies

Skewering the meat and veggies

On the grill

On the grill



Creamy Cilantro Dressing

Makes 1/2 cup

  • 1/4 cup reduced-fat mayo or plain greek yogurt
  • 2 tablespoons Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste
  • 2 tablespoon finely chopped cilantro


1. Whisk together mayo, lemon juice, balsamic, Worcestershire sauce, garlic, Parmesan cheese and cilantro. Season with salt and pepper

Garlic Mashed Potatoes with Prosciutto and Scallions

Serves 4

  • 2 pounds baking potatoes (about 8 potatoes), peeled and cut into 1 1/2-inch chunks
  • Salt to taste
  • 1 tablespoon garlic powder
  • 2 tablespoons Parmesean cheese
  • 1/4 cup low fat milk
  • 1/4 cup water
  • 3 slices prosciutto
  • 1 scallions finely chopped
  • Freshly ground pepper to taste


  1. Place potatoes in a large heavy pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until tender, 10 to 15 minutes.
  2. Meanwhile pan fry the prosciutto for 1 minute until crispy. Break it off into little pieces
  3. Drain the potatoes and return to the pot. Off the heat, mash potatoes, adding milk and water to make a smooth puree. Stir in garlic powder and Parmesan and season with salt and pepper.Top with scallions and prosciutto


All together

All together

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