Beef Kabobs with Roasted Potatoes and Mixed Vegetables

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, toss the cubed potatoes with olive oil, garlic powder, dried parsley, salt, and black pepper.

Step 3. Spread the potatoes on a baking sheet and roast for 30–35 minutes, stirring halfway through cooking, until golden brown and crispy.

Step 4. In another bowl, combine olive oil, Worcestershire sauce, garlic powder, onion powder, paprika, oregano, salt, and black pepper.

Step 5. Add the beef cubes and toss until evenly coated. Let marinate for 15–30 minutes.

Step 6. Thread the beef cubes and green bell pepper chunks alternately onto skewers.

Step 7. Heat a grill pan, outdoor grill, or large skillet over medium-high heat.

Step 8. Cook the kabobs for 8–10 minutes, turning occasionally, until the beef is browned and cooked to your preferred doneness.

Step 9. While the kabobs cook, heat olive oil in a large skillet over medium heat.

Step 10. Add the onions and carrots and cook for 4–5 minutes.

Step 11. Add the green beans, garlic powder, salt, and black pepper.

Step 12. Cook for another 5–7 minutes until the vegetables are tender-crisp.

Step 13. Arrange the roasted potatoes, mixed vegetables, and beef kabobs on serving plates.

Step 14. Sprinkle with fresh parsley before serving.

Storage and Reheating Tips

Store the beef kabobs, potatoes, and vegetables separately in airtight containers in the refrigerator for up to 4 days.

Reheat the beef and vegetables in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.

Reheat the potatoes in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispness.

The cooked beef kabobs can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

For the best texture and flavor, enjoy the vegetables fresh and avoid overcooking the beef during reheating.