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very easy
Prep Time
10 mins
Total Time
30 mins


Step 1

Place potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat and simmer until just barely cooked, about 10 min. Drain and quickly cool in cold water; drain well.

Step 2

Meanwhile, in a food processor combine parsley, mint, olive oil, garlic, lemon juice, cumin and salt with 1 tbsp (15 mL) grilling sauce. Purée until smooth. Transfer to a glass bowl, cover and set aside.

Step 3

Lightly oil grill and preheat barbecue to medium-high. Alternate beef and cooked potatoes on metal skewers. Grill kabobs until meat and potatoes are tender and well marked, 3 to 4 min. per side, occasionally basting with remaining 1/2 cup (125 mL) grilling sauce. Let rest 3 to 4 min. before serving with chimichurri sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 kabob
20 g
16 g
31 g
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