Photo of Spanish Spiced Beef Skewers with Pimenton Roast Potatoes by WW

Spanish Spiced Beef Skewers with Pimenton Roast Potatoes

6 - 8
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Beef tenderloin skewers are juicy and succulent paired with spicy, crispy roast potatoes. This recipe can easily be doubled or tripled to serve a crowd and cooked


Uncooked trimmed beef tenderloin

½ pound(s), cut into 12 1in cubes

Olive oil

2 tsp(s), Extra Virgin , divided

Ground cumin

1 tsp(s)

Garlic powder

½ tsp(s)

Kosher salt

2½ tsp(s), divided

Cayenne pepper

1 pinch(es)

Sweet red pepper(s)

1 medium, cut into 12 chunks

Uncooked Spanish onion(s)

½ large, cut into 12 chunks

Grape tomatoes

8 medium

Uncooked baby potatoes

¾ pound(s), washed and quartered

Smoked paprika

1½ tsp(s), smoked (pimenton)


  1. Combine beef cubes with ½ tsp olive oil, cumin, granulated garlic, 1 tsp salt, and pinch of cayenne pepper. Let marinate for 30 minutes at room temperature or up to 2 days refrigerated. Preheat oven to 450 degrees. Soak 4 6” bamboo skewers in water for several minutes before starting. Toss together potatoes with remaining olive oil and salt. Spread potatoes across a cookie sheet lined with parchment or foil sprayed with cooking spray and roast in oven for 25-30 minutes total, stirring half-way through or until well-browned. Remove potatoes from oven and toss with pimento before serving.
  2. While potatoes roast, thread 3 pieces of beef, 3 pieces of pepper, 3 pieces of onion, and 2 tomatoes on each skewer (alternating vegetables and beef). Place on a second prepared cookie sheet and cook for 8-10 minutes (for rare beef) or 15 minutes (for medium).


Use 4 6” bamboo skewers. Skewers can also be cooked on a stovetop grill pan or outdoor grill for 5-10 minutes or until cooked to your likeness. They can also be prepared under the broiler for 3-5 minutes per side after potatoes cook.