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Cajun butter potato beef kebabs on a silver oval platter, skewered and seasoned with herbs and spices

Cajun Butter Potato Beef Kebabs

These Cajun butter potato beef kebabs layer thin potato slices with seasoned ground beef on skewers, grilled low at 300°F and finished with a Cajun butter baste.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American, BBQ, Cajun
Ingredients Equipment Method Notes

Ingredients
  

Potato Beef Kebabs
  • 4 medium russet potatoes, sliced as thin as possible 1/8-1/4 inch
  • 1 lb 85/15 ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp chopped parsley
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 jalapeño, finely diced optional
Cajun Butter Baste
  • 1/2 stick unsalted butter, melted
  • 1 tsp Cajun seasoning

Equipment

  • Grill
  • Skewers
  • Mandoline or Knife
  • Mixing Bowl
  • Instant-Read Thermometer

Method
 

Prep & Assemble
  1. Slice 4 medium potatoes as thin as possible (about 1/8-1/4 inch thick). Thin slices are important so the potatoes cook completely.
  2. Combine the 85/15 ground beef with the onion, garlic, parsley, tomato paste, Worcestershire sauce, and seasonings.
  3. 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.
Grill & Baste
  1. Grill at 300°F, rotating occasionally, until the beef reaches 160°F internal temperature and the potatoes are tender.
  2. Melt the butter and mix with the Cajun seasoning. Baste the skewers with the Cajun butter right before removing them from the grill.
  3. Serve with your favorite dipping sauce, chimichurri, or a spicy aioli.

Notes

Slice Potatoes Thin: The thinner you slice the potatoes, the better the texture. You want tender potato layers that absorb the beef juices while getting a little crisp around the edges.
Cook Low at 300°F: The lower heat keeps the beef juicy while the potatoes slowly cook all the way through.
Beef Temperature: Cook until the ground beef reaches 160°F internal, the USDA-safe temperature, and the potatoes are fork-tender.
Baste at the End: Brush the Cajun butter on right before removing the skewers so the butter does not burn off on the grill.

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