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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.