August 26, 2020

Smoky Beef and Brussels Sprouts Kebabs with Sweet Potato Hash Browns

Made By Whole30Made By Whole30

Smoky Beef and Brussels Sprouts Kebabs with Sweet Potato Hash Browns

Prep Time 18 minutes
Cook Time 15 minutes
Grill Time 8 minutes
Total Time 40 minutes

Ingredients  

  • 1 1/4 lbs beef sirloin, cut into 1 1/2-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp coarse black pepper, divided
  • 1/4 cup WHOLE30 Creamy Balsamic Vinaigrette
  • 12 oz Brussels sprouts, trimmed, halved if large
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp coarse salt

For the Sweet Potato Hash Browns

  • 1/2 jalapeño, seeded if desired
  • 2 scallions, root ends trimmed and chopped into 2-inch pieces
  • 12 oz sweet potatoes
  • 4 tbsp extra-virgin olive oil
  • 1/2 tsp coarse salt
  • 1/2 tsp coarse black pepper

Instructions

  • 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 Headshot SQ

Shanna Keller

Shanna Keller, 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.