In St. Bart’s, there is a restaurant called Meat and Potatoes, and you’ll never guess what they serve. It is a small, funky, open-air space, run by young, good-looking Frenchies, across from a salt marsh near Grand Saline beach. Their specialty is steaks, of course, many that look fit for Fred Flinstone, but my favorite is their kebabs—beef, chicken, and shrimp. This recipe is my best attempt at making something close to theirs. Serve them with—you guessed it—potatoes.
