Easy Southwestern Steak and Potato Kebabs

One of the best things about kebabs is that you can keep your portion sizes small—they’re bite size after all! Kebabs were made for grilling, and they make a fun presentation on the plate. Here’s an easy kebab recipe that will impress you and your dinner guests:
Southwestern Steak and Potato Kebabs
Ingredients
2 tablespoons sour cream
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon chile powder
½ teaspoon ground cumin
1/2 teaspoon salt, divided
½ cup packed fresh cilantro leaves, chopped
8 baby red potatoes
1 ¼ pounds strip steak, trimmed of fat and cut into 1 ½-inch pieces
2 poblano peppers, cut into 1-inch pieces
1 teaspoon extra virgin olive oil
1 large sweet onion, cut into 1-inch pieces
8 wooden skewers soaked in water for at least 30 minutes
Preparation
In a small bowl, mix together sour cream, vinegar, garlic, chile powder, cumin, ¼ teaspoon salt and cilantro; set aside. Preheat grill to high. Microwave potatoes in a microwave-safe container on high for about 3 to 3 ½ minutes or until fork tender. Place potatoes, steak, peppers, oil and remaining salt into a large bowl; toss. Thread potatoes, steak, peppers and onion onto 8 skewers. Grill for about 6 minutes for medium, turning once or twice, or until desired degree of doneness is reached. Serve with sauce. SERVES 4