Ranch-Style Steak Kabobs
4 new potatoes, cut in half
1/4 cup Kraft Ranch dressing, divided
1 lb. boneless beef sirloin steak, cut lengthwise into 1/2-inch thick slices
8 cherry tomatoes
Heat grill to medium-high heat. Cook potatoes in boiling water 12 to
14 minutes or until tender; drain. Cool slightly. Reserve half of
dressing. Thread meat, accordion-style, onto 4 skewers, alternating
potatoes and tomatoes between folds of meat; brush with remaining
dressing. Grill 10 to 12 minutes or until meat is done, brushing with
reserved dressing the last 2 minutes.
Prepare using Kraft Roka Blue Cheese Dressing.
Substitute fresh mushrooms for the potatoes.
Soak wooden skewers in water for 30 minutes before adding kabob
ingredients to prevent charring.
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