Spanish Spiced Beef Skewers with Pimenton Roast Potatoes
Uncooked trimmed beef tenderloin
½ pound(s), cut into 12 1in cubes
2 tsp(s), Extra Virgin , divided
2½ tsp(s), divided
Sweet red pepper(s)
1 medium, cut into 12 chunks
Uncooked Spanish onion(s)
½ large, cut into 12 chunks
Uncooked baby potatoes
¾ pound(s), washed and quartered
1½ tsp(s), smoked (pimenton)
- 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.
- 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).