Rib Eye New Potato And Portobello Kebabs With Rosemary Recipes

ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY

Steps:

• Preheat the oven to 400 degrees.
• Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
• Pile the onions in the center.
• Scatter the garlic over the top.
• Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
• Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
• Garnish with fresh rosemary sprigs.

GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY

Steps:

• In a large bowl, combine all the ingredients and toss to coat.
• Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
• Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).

RIB-EYE, NEW POTATO AND PORTOBELLO KEBABS WITH ROSEMARY

Steps:

• Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
• Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
• Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
• Heat a grill to medium-high, and lightly oil the grate.
• Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
• Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.