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Smoky Beef and Brussels Sprouts Kebabs with Sweet Potato Hash Browns
Even if you cook these meat-and-veggie kebabs inside on a grill pan, the meat will still have great smoky flavor from the smoked paprika. The longer it marinates in the Creamy Balsamic Vinaigrette, the more flavorful it will be.
2scallions, root ends trimmed and chopped into 2-inch pieces
4tbspextra-virgin olive oil
1/2tspcoarse black pepper
MAKE the Kebabs: In a large plastic resealable bag, combine the beef with smoked paprika and black pepper. Seal bag; toss to coat. Add the vinaigrette; seal bag and toss to coat. Marinate in the refrigerator at least 2 or up to 3 hours.
MEANWHILE, place the Brussels sprouts in a large microwave-safe bowl or dish. Cover and cook on high for 3 minutes to soften. Drizzle with the oil; add the garlic, salt, and ½ teaspoon of the black pepper; toss to coat.
MAKE the Sweet Potato Hash Browns: In a food processor fitted with the chopping blade, combine the jalapeño and scallions. Cover and process until chopped. Change to the shredding blade, and shred potatoes. Transfer potato mixture to a large bowl; drizzle with 3 tablespoons of the oil and season with salt and pepper; toss to combine.
IN a large nonstick or cast-iron skillet heat 1 tablespoon of the oil over medium heat. Working in batches if necessary, drop the sweet potatoes onto the hot skillet in 4 mounds, about 1 1/4 cups each; flatten slightly. Cook until potatoes are crisp and golden brown on the bottom, about 10 minutes. Turn potatoes over, and cook until bottom is golden brown, about 5 minutes more.
MEANWHILE, preheat the grill or a grill pan to medium heat. Remove the beef from the marinade; discard the marinade. Thread the beef and sprouts alternately on metal or wooden* skewers, allowing at least 1/2-inch between pieces. Place kebabs on the grill rack. Grill, turning once halfway through, until cooked to desired doneness, 8 to 10 minutes for medium.
SERVE the kebabs with hash browns.
*If using wooden skewers, soak in water for 30 minutes before using.
Shanna Keller, our Chief Content Officer, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb. View more posts
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