Harissa is a Moroccan red chile paste which can be found in most grocery stores. Depending on how fiery you like your food, you can buy spicy or mild harissa.
- Serves 4
- Active time: 25 minutes
- Total time: 40 minutes
- 1 lb. baby potatoes
- 1 (10-oz.) jar harissa
- 3 cloves garlic, minced
- ¼ cup olive oil
- 2 Tbsp. fresh lemon juice
- 2 MOINK boneless ribeye steaks, cut into 1 ½-inch pieces
- 1 yellow bell pepper, cut into 1 ½-inch pieces
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 red onion, cut into wedges
- Salt and freshly ground pepper
- Place the potatoes in a medium saucepan with water to cover. Boil the potatoes 8 minutes or until almost cooked through. Drain the potatoes and set aside.
- Stir together the harissa, garlic, olive oil, and lemon juice in a large bowl. Add the steak, potatoes, peppers, and onion, tossing well to coat.
- Thread the vegetables and steak onto 8 (10-inch) metal skewers. Sprinkle evenly with salt and pepper.
- Preheat the grill to medium-high heat. Grill the kabobs 3 to 4 minutes on each side or until the steak is cooked to desired doneness and the vegetables are charred and tender.
Pro Tip: When preparing your kabobs, make sure all of the vegetables and steak are the same size so they cook evenly. If some of the potatoes are on the large side, you may need to cut them in half.
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