Get Grilling: Steak and Potato Kebabs with Creamy Cilantro Sauce

Steak kebabs get a Southwestern spin with poblano peppers and creamy sauce spiked with cilantro, chile powder and cumin. Right now, you’ll get a great deal on organic cilantro at the Co-op! At just $1.19 a bunch in our Produce department, try your hand at this delicious dressing in this recipe from our friends at Stronger Together!



  • 1/2 cup packed fresh cilantro leaves, minced

  • 2 tablespoons red-wine vinegar, or cider vinegar

  • 2 tablespoons reduced-fat sour cream

  • 1 small clove garlic, minced

  • 1 teaspoon chile powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt, divided

  • 8 new or baby red potatoes

  • 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces

  • 2 poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces

  • 1 teaspoon extra-virgin olive oil

  • 1 large sweet onion, cut into 1-inch chunks


  1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

  2. Preheat grill to high.

  3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

  4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce from step 1.