4 large metal or wooden skewers
8 whole small sweet peppers
2 ribeye steaks, cut into eight 2-inch chunks (about 1-1/4 pounds)
8 creamer potatoes, parboiled (see Note)
3/4 cup prepared pesto sauce
Directions1.Preheat grill or grill pan to medium heat. If using wooden skewers, soak in water 15 minutes before skewering.
2.Alternately place peppers, steak chunks, and potatoes on skewers, distributing evenly. Brush half the pesto sauce onto kebabs and place on grill.
3.Grill 8 to 10 minutes, or until steak is cooked to desired doneness, turning halfway through cooking, and basting with remaining pesto sauce.