Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our communities, including adjusting store hours. Check your local store page for new hours. Customers 60+ are welcome to shop beginning one hour before stores open to the general public. Learn more.
Place potatoes in a large pot and cover with cold salted water.
Bring to a boil and reduce to a simmer.
Cook until potatoes are just tender, about 10 minutes.
Remove from the pot using a slotted spoon and set aside to cool.
Return the pot of water to a boil and add corn.
Cook for 1 minute until bright yellow and then drain and set aside to cool.
In a food processor, combine arugula, parsley, oil, Worcestershire sauce, mustard, garlic, vinegar and 1/2 teaspoon of the salt.
Process until the mixture resembles a smooth pesto; set aside.
Alternate potatoes, corn and steak on skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Season kabobs with remaining salt.
Prepare a grill for medium-high heat cooking.
Arrange kabobs on the grill and cook, turning occasionally until steak is cooked to your liking, about 6 minutes for medium-rare.
Alternatively, preheat the broiler and place the oven rack 6 inches below the heating element.
Arrange kabobs on a baking sheet and broil for 3 to 4 minutes per side for medium-rare.
Serve kabobs alongside steak sauce.