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    • SELF Magazine

      Kebabs—For Lunch, Dinner and Dessert: Meat and Potatoes Kebab. This is a great way to get your steak fix while keeping portions reasonable. Alternate pieces of marinated rib eye (for the marinade use garlic, rosemary, olive oil and balsamic vinegar) with bliss potatoes and wedges from a meaty Portobello mushroom cap. #SelfMagazine

    • Heather Gradowski

      Rib-Eye, New Potato and Portobello Kebabs 4 new potatoes, such as Red Bliss (about 3 ounces each) 1 portobello mushroom cap (about 4 ounces) 1 (14 -16 ounce) rib eye steaks 1 1/2 teaspoons sea salt 1/2 teaspoon fresh ground black pepper 1/3 cup olive oil, extra virgin 1/3 cup balsamic vinegar 2 tablespoons fresh rosemary, chopped 2 tablespoons garlic, minced 4 (12 inch) bamboo skewers, soaked in warm water for at least 30 minutes

    • Heather Joyce

      RibEye, New Potato & Portobello Kebabs with Rosemary: 4 new potatoes, such as Red Bliss (about 3 ounces each) 1 large portobello mushroom cap (about 4 ounces) One 14- to 16-ounce rib-eye steak 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil 1/3 cup balsamic vinegar 2 tablespoons chopped fresh rosemary 2 tablespoons minced garlic Four 12-inch bamboo skewers, soaked in warm water for at least 30 minutes

    • Shelly : )

      Rib eye, new potato, and portobello kebabs, from Ezra Pound Cake, adapted from Emeril Lagasse

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