All You Need Is Beef And Potatoes For A Speedy Skewer Dinner

It can sometimes be difficult to find new recipes that are tasty but not overcomplicated. However, going back to the basics is always a great way to start, and if you're a meat-and-potatoes type of person, then relying on meat and potatoes could be a great choice. While we have previously recommended using grated potatoes in your burgers for a juicier, more flavorful dish, you can also use sliced potatoes and ground beef to make absolutely delicious kebabs on your grill.

While it might seem overly simple, making the kebabs can be a very tasty choice, especially when you prepare your meat correctly. While there are many ways to make the beef filling, adding seasonings like cumin, paprika, oregano, salt, and pepper, and ingredients such as minced garlic, diced onions, parsley, and diced peppers to your ground beef is a great baseline. From there, you essentially form the mixture into meatballs around your skewers, layered between the potatoes.

As for the potatoes, most would suggest that thin, circular slices of russet potatoes are your best choice, helping secure the meatballs on the skewers and ensuring a balanced, uniform taste. Plus, you don't even need to season the potatoes before they cook, as the juices from the meat and the Maillard reaction from the searing on the grill do enough to make the end product flavorful. Once your kebabs are assembled, throw them on the grill at 300 degrees Fahrenheit until the beef reaches an internal temperature of 160 degrees Fahrenheit and the potatoes are tender and browned.

Because the meat filling is essentially just uncooked, unformed meatballs, you can make several modifications to it to better suit your tastes. For example, since Spam is a great ingredient for amping up your meatballs, integrating the canned meat into your kebabs could be a great choice. Some recommend mixing beef chorizo into the ground beef to give the kebabs even more flavor and a hint of spice. Or, if you don't want to add more meat to the mix, integrating shredded cheese or tomato paste into the meat filling can also give the dish much more flavor.

Alternatively, you can use a different cooking method for your kebabs if the grill doesn't produce your desired results. For example, throwing the kebabs in a smoker can be a truly great method. Smoke your meat-and-potato skewers at 350 degrees Fahrenheit for about 40 minutes, then glaze them with a savory butter-based glaze to get the best results possible.

You can also turn your grill into a makeshift smoker by putting coal and wet wood chunks in just one section of the grill and using the other section to cook your kebabs using indirect heat. This will lead to results similar to what you get from a smoker — the delicious, smoky flavors that come from whatever type of wood you choose — if you don't have the large appliance.