Steak + Potato Kababs with a Horseradish Cream Sauce
Yields1 ServingPrep Time8 minsCook Time10 minsTotal Time18 mins
1 lb top tenderloin steak, cut into 1-inch cubes
45 red or purple potatoes, cut into 1-inch chunks
1 red onion, cut into pieces about 1-inch thick (trick: I chop it in layers and use 3 slices atop one another)
For the Horseradish Sauce
¾ cup plain Greek yogurt
¼ cup paleo mayonnaise
3 tbsp prepared horseradish
1 tsp sea salt
1 tsp black pepper
1 cup parsley, chopped
¼ cup sweet onion, minced
Place the ingredients one after the other (2 steak, 2 onion, 1-2 potatoes) on a soaked wooden skewer.
Watch the video about how to grill kababs like an expert on my IG TV Channel @Living_withAshley for all of the tips and tricks
Mix together all of the sauce ingredients in a small bowl + refrigerate until ready to eat.