Beef Okra And Potato Kebabs
|Fingerling potatoes||8 , cut in half lengthwise|
|Chopped fresh parsley||2 Tablespoon|
|Prepared horseradish||1 1⁄2 Tablespoon|
|Whole grain dijon mustard||1 1⁄2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon, divided|
|Chopped red bell pepper||1 Cup (16 tbs) (1 Inch Square Pieces)|
|Okra pods||16 Small|
|Shallots||8 , peeled and halved|
|Boneless sirloin steak||1 Pound, trimmed and cut into 1-inch cubes|
|Yellow squash||1 Medium, halved lengthwise and cut into 1/2-inch slices to make 2 cups|
1. Place potatoes in a saucepan, cover with water. Bring to a boil. Reduce heat, and simmer 1 5 minutes or until tender, drain. Cool.
2. Combine parsley, horseradish, Dijon mustard, Worcestershire sauce, sugar, olive oil, and 1/4 teaspoon black pepper in a large bowl, stirring well. Stir in 1/4 teaspoon salt. Add potatoes, bell pepper, okra, shallots, beef, and squash, toss well to coat. Cover and chill for 1 hour.
3. Prepare grill.
4. Thread the vegetables and beef alternately onto each of 8 (10-inch) skewers. Sprinkle the kebabs evenly with the remaining 1/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning occasionally.