Spice N' Herbs Seasoning 
Crispy Beef and Potato Skewers
Crispy potatoes, juicy beef, and plenty of Tony’s flavor, what’s not to love? These beef and…
Get RecipeCrispy potatoes, juicy beef, and plenty of Tony’s flavor, what’s not to love? These beef and potato skewers by @GrillNation are easy to make, fun to eat, and perfect for tailgating season.
Ingredients
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1 1/2 pounds 80/20 ground beef
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4-5 medium Yukon Gold potatoes, skin on
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1 cup freshly shredded Gouda cheese
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1 large egg
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1/3 cup panko breadcrumbs
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1 1/2 tablespoons Tony Chachere’s Spice N’ Herbs Seasoning, divided
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1/2 teaspoon onion powder
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1 tablespoon Worcestershire sauce
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1 tablespoon Dijon mustard
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1 1/2 tablespoons olive oil
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2 tablespoons chopped fresh parsley, for garnish
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6-8 skewers
- Clear
Directions
- Set up your grill for two-zone cooking at approximately 400°F, creating both direct and indirect heat zones.
- Wash the Yukon Gold potatoes and leave the skins on. Slice into uniform ¼-inch-thick rounds. Toss with olive oil and ½ tablespoon Tony Chachere’s Spice N’ Herbs Seasoning.
- In a large bowl, combine ground beef, Gouda, egg, panko, 1 tablespoon Tony’s, garlic powder, smoked paprika, onion powder, Worcestershire sauce and Dijon mustard. Gently mix until just combined.
- Shape the seasoned beef into small, relatively thin patties approximately the same diameter as your potato rounds. Keeping them uniform will help everything cook evenly.
- Alternate potato rounds and beef patties onto each skewer, creating a potato-beef-potato-beef pattern. Gently press the stack together so everything stays secure.
- Place the skewers over direct heat and grill for approximately 2-3 minutes per side, rotating as needed to develop a browned crust on the beef and color on the potatoes.
- Move the skewers to indirect heat, close the lid and cook for another 15-20 minutes, rotating occasionally, until the potatoes are fork-tender and the ground beef reaches 160ºF internal temperature.
- Remove the skewers from the grill and rest for about 5 minutes. Garnish with chopped parsley and serve hot.
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