: Grilled Creole Potato and Beef Skewers
Thin potato slices stacked with seasoned ground beef on skewers, grilled until charred, and brushed with a rich Creole garlic-herb butter. Smoky, juicy, and perfect for cookouts.
Equipment
- 1 Large mixing bowl
- 1 | Sharp knife | for slicing potatoes and chopping vegetables
- 1 | cutting board |
- 4-6 | Wooden skewers | soaked
- 1 | Grill | charcoal or gas
- 1 | Small pot | for basting sauce
- 1 | Pastry brush | for basting
- 1 Tongs
Ingredients
- | lb | ground beef |
- 1 | | onion | chopped
- 1 | | green bell pepper | chopped
- 1 | | red bell pepper | chopped
- 3 | cloves | garlic | minced
- 0.5 | cup | fresh parsley | chopped divided
- 2 | tbsp | mustard |
- 2 | tbsp | Creole seasoning | plus extra for sauce
- 1 | cup | shredded cheese |
- 3 | large | potatoes | thinly sliced
- 4 | tbsp | butter |
- 2 | tbsp | oil |
- 1 | | Creole seasoning | for sauce to taste
Instructions
- In a large bowl combine ground beef, chopped onion, green and red bell peppers, minced garlic, most of the parsley, mustard, Creole seasoning, and shredded cheese; mix well.
- Thinly slice the potatoes into even rounds.
- Thread alternating potato slices and small portions of the beef mixture onto soaked wooden skewers.
- Preheat grill to medium-high heat and lightly oil the grates.
- Melt butter with remaining parsley, a sprinkle of Creole seasoning, and oil; whisk into a smooth basting sauce.
- Grill the skewers, turning occasionally, until potatoes are tender and beef reaches 160°F.
- Brush generously with the Creole garlic-herb butter during the final minutes.
- Rest two minutes, then serve hot.
Notes
Soak wooden skewers at least 30 minutes before use.
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently on the grill or in a 350°F oven.
Adjust Creole seasoning to control heat level.
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently on the grill or in a 350°F oven.
Adjust Creole seasoning to control heat level.