Grilled Beef Potato Skewers with Cheese Dip
Seasoned ground beef mixed with peppers and herbs, layered between thin potato slices on skewers, grilled over charcoal until juicy and charred, then brushed with glaze and served with creamy cheese dip. Perfect handheld outdoor meal.
Equipment
- 1 Large mixing bowl
- 1 | Sharp knife |
- 1 | cutting board |
- 8 | Wooden skewers | soaked in water
- 1 | Charcoal grill |
- 1 Tongs
- 1 | Basting brush |
Ingredients
- 1.5 | lbs | ground beef |
- 1 | | green bell pepper | finely chopped
- 1 | small | onion | finely chopped
- 0.25 | cup | fresh cilantro | chopped
- 4 | medium | potatoes |
- 8 | | wooden skewers |
- 0.25 | cup | BBQ glaze or sauce |
- 1 | cup | cheese sauce |
- 1 | tsp | salt | or to taste
- 0.5 | tsp | black pepper | or to taste
Instructions
- Mix ground beef with chopped green pepper, onion, cilantro, salt, and pepper.
- Slice potatoes into even thin rounds.
- Thread potato slices and portions of meat alternately onto soaked skewers.
- Preheat a charcoal grill to medium-high heat.
- Place skewers on the grill and cook, turning occasionally, until meat is browned.
- Brush with BBQ glaze during the last few minutes of cooking.
- Remove from grill and rest briefly.
- Serve hot with warm cheese sauce for dipping.
Notes
- Soak wooden skewers for at least 30 minutes before assembling.
- Leftovers keep in the fridge up to 2 days; reheat on a grill or in a hot skillet.
- For extra heat, replace the green pepper with chopped jalapeños.
- Assemble skewers ahead and refrigerate until ready to grill.
- Leftovers keep in the fridge up to 2 days; reheat on a grill or in a hot skillet.
- For extra heat, replace the green pepper with chopped jalapeños.
- Assemble skewers ahead and refrigerate until ready to grill.