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Photo of Spanish Spiced Beef Skewers with Pimenton Roast Potatoes by WW

Spanish Spiced Beef Skewers with Pimenton Roast Potatoes

8
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
2
Difficulty
Moderate
Beef tenderloin skewers are juicy and succulent paired with spicy, crispy roast potatoes. This recipe can easily be doubled or tripled to serve a crowd and cooked

Ingredients

Uncooked trimmed beef tenderloin

½ pound(s), cut into 12 1in cubes

Olive oil

2 tsp(s), Extra Virgin , divided

Ground cumin

1 tsp(s)

Garlic powder

½ tsp(s)

Kosher salt

2½ tsp(s), divided

Cayenne pepper

1 pinch(es)

Red bell pepper

1 medium, cut into 12 chunks

Spanish onion

½ large, cut into 12 chunks

Grape tomatoes

8 medium

Uncooked baby potatoes

¾ pound(s), washed and quartered

Smoked paprika

1½ tsp(s), smoked (pimenton)

Instructions

  1. 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.
  2. 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).

Notes

Use 4 6” bamboo skewers. Skewers can also be cooked on a stovetop grill pan or outdoor grill for 5-10 minutes or until cooked to your likeness. They can also be prepared under the broiler for 3-5 minutes per side after potatoes cook.

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