Ingredients

3 Certified Hereford Beef ribeye or strip steaks, cut into 1-inch thick cubes

6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each)

2 tablespoons finely chopped fresh oregano

1 tablespoon minced garlic

1/2 teaspoon ground red pepper

2 tablespoons butter, melted

2 medium zucchini and/or yellow squash, cut into 1-inch slices

1 package grape tomatoes

Salt and pepper

Instructions

• Place potatoes in 2-quart microwave-safe dish. Cover and microwave on HIGH 2 to 3 minutes or until just tender, stirring once. Cool slightly.

• Meanwhile, combine oregano, garlic and red pepper in small bowl; reserve half for vegetables. Coat steak cubes in remaining seasoning mixture. 

• Alternately thread vegetables and beef onto six 8-inch metal skewers.

• Place kabobs on grill over medium, ash-covered coals; brush kabobs with half of seasoned butter. Grill kabobs, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from heat and enjoy.