These cajun butter potato beef kebabs layer thin potato slices with seasoned ground beef on skewers. You stack the beef between potato rounds, thread them onto skewers, and grill low. Cooking at 300°F keeps the beef juicy while the potatoes cook through. A Cajun butter baste goes on at the end for a rich, spiced finish. The key is slicing the potatoes as thin as possible. This recipe makes about 4 servings of a fun BBQ twist.

What Are Potato Beef Kebabs

Potato and Beef Stacks

Potato beef kebabs stack two foods into one skewer. You slice potatoes thin and layer seasoned beef between them. Then you thread the stacks onto skewers. The beef cooks into the potato layers as they grill. As a result, each bite has juicy beef and tender potato. It is a fun twist on classic kebabs.

Why Thin Slices Matter

Thin potato slices are the key to these potato beef kebabs. Slice the russets as thin as possible, about 1/8 to 1/4 inch. Thin slices cook all the way through on the grill. Thicker slices stay firm and undercooked in the center. The thin layers also absorb the beef juices. As a result, the potatoes turn tender with crisp edges.

The Seasoned Beef Mixture

Building the Beef Filling

The beef filling carries most of the flavor. Combine 1 pound of 85/15 ground beef in a bowl. Then mix in diced onion, minced garlic, and chopped parsley. Add tomato paste and Worcestershire sauce for savory depth. Fold in an optional diced jalapeño for heat. As a result, the filling is moist and packed with flavor.

The Spice Blend

A warm spice blend seasons the beef. Add cumin, smoked paprika, and Mexican oregano to the mixture. Then season with kosher salt and black pepper. The cumin and paprika bring smoky, earthy notes. Meanwhile, the oregano adds a bright, herby edge. As a result, the beef tastes bold before the Cajun butter even goes on.

Assembling the Skewers

Layering the Stacks

Assembling the potato beef kebabs takes a simple layering method. Place a thin layer of seasoned beef between two potato slices. This creates a potato-and-beef stack. Keep the beef layer thin so it cooks through. Build several stacks the same way. As a result, each stack holds together on the skewer.

Threading the Skewers

Thread the stacks onto skewers to hold them steady. Push the skewer through the center of each stack. Keep the stacks snug against each other. Snug stacks cook evenly and stay secure. Load several stacks per skewer. As a result, the kebabs grill and rotate as one piece.

Grilling Low and Slow

Cooking at 300°F

Grill the potato beef kebabs low and slow. Set up your grill for 300°F. Then place the skewers on the grate and rotate them occasionally. The lower heat cooks the potatoes through without burning. Meanwhile, the beef stays juicy inside. As a result, both the beef and potatoes finish at the same time.

Cooking to Temperature

Cook the kebabs until the beef is fully done. The ground beef should reach 160°F internal, the USDA-safe temperature. Check the thickest beef layer with an instant-read thermometer. The potatoes should be fork-tender by then. Rotate the skewers so every side browns. As a result, the kebabs cook evenly and safely.

The Cajun Butter Baste

Making the Baste

The Cajun butter baste finishes these potato beef kebabs. Melt half a stick of unsalted butter in a bowl. Then stir in 1 teaspoon of Cajun seasoning. The butter carries the spice across the skewers. It also adds richness and a glossy sheen. As a result, the baste ties the whole dish together.

Basting and Serving

Timing the baste keeps these potato beef kebabs at their best. Brush the Cajun butter on right before removing them from the grill. Basting late keeps the butter from burning off. Then serve the kebabs hot from the skewer. Pair them with a dipping sauce, chimichurri, or spicy aioli. As a result, each bite gets buttery, spiced flavor.

Step-by-Step: How to Make Cajun Butter Potato Beef Kebabs

Step 1: Slice the Potatoes

Slice 4 medium russet potatoes as thin as possible, about 1/8 to 1/4 inch thick. Thin slices are important so the potatoes cook completely.

Step 2: Mix the Seasoned Beef

Combine the 85/15 ground beef with the onion, garlic, parsley, tomato paste, Worcestershire sauce, cumin, smoked paprika, Mexican oregano, salt, pepper, and optional jalapeño.

Step 3: Build and Skewer the Stacks

Place a thin layer of seasoned ground beef between two potato slices, creating potato-and-beef stacks. Thread the stacks onto skewers, keeping them secure.

Step 4: Grill at 300°F

Grill at 300°F, rotating occasionally, until the beef reaches 160°F internal temperature and the potatoes are tender.

Step 5: Make and Brush the Cajun Butter

Melt the butter and mix it with the Cajun seasoning. Baste the skewers with the Cajun butter right before removing them from the grill.

Step 6: Serve

Serve the kebabs hot with your favorite dipping sauce, chimichurri, or a spicy aioli.