Ingredients
4
small potatoes, scrubbed and halved
1
lb boneless beef sirloin steak or boneless, skinless chicken breasts, cut into 1-inch pieces
2
medium red and/or green bell peppers, cut into 1-inch pieces
1
medium onion, cut into 8 wedges
1/8
teaspoon black pepper
1/2
cup fat-free Caesar vinaigrette dressing
Preparation
In medium saucepan, heat 4 cups water to a boil over high heat. Add potatoes and cook 20 minutes or until fork-tender.
Meanwhile heat coals or gas grill for direct heat.
In large bowl, combine beef or chicken, potatoes, peppers, onion and pepper. Stir in dressing. Alternately thread meat and vegetables onto 4 metal skewers. Place on grill rack. Cover and grill kabobs 4 to 6 inches from medium heat, turning occasionally, 15 minutes for beef, 25 minutes for chicken, or until meat is no longer pink.
