1/2 teaspoon ground cumin

1/2 teaspoon salt, divided

8 new or baby red potatoes

1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces

2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces

1 teaspoon extra-virgin olive oil

1 large sweet onion, cut into 1-inch chunks

Equipment: Eight 10- to 12-inch skewers

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on high until just tender when pierced with a fork, 3 to 3 1/2 minutes.

Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Recipe nutrition: Per serving: 275 calories; 9 g fat (3 g sat, 4 g mono); 79 mg cholesterol; 18 g carbohydrate; 0 g added sugars; 5 g total sugars; 30 g protein; 3 g fiber; 381 mg sodium; 831 mg potassium.

Nutrition bonus: Vitamin C & Zinc (35 percent daily value), Potassium (22 percent dv), Iron (15 percent dv).

1 Carbohydrate Serving(s)

Exchanges: 1 starch, 4 lean meat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)