Classic Beef Kabobs



  • 8 12-inch metal skewers*
  • 1 lb. boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
  • 8 oz. medium mushrooms
  • 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
  • Salt
  • Seasoning:
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or
  • 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • Cucumber Yogurt Sauce:
  • 1/2 cup plain yogurt
  • 1/3 cup finely chopped, seeded cucumber
  • 2 tablespoons crumbled, feta cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • Directions

    Cut beef steaks into ¼ inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat. Alternately thread beef and vegetable pieces evenly onto skewers, leaving small spaces between pieces. Place kabobs on grid over medium ash covered coals. Grill kabobs, covered, 7 ? 9 minutes (over medium heat on pre-heated gas grill, covered, 9 -11 minutes) for medium rare (145°) to medium (160°) doneness, turning once. Season kabobs with salt, as desired. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
    * Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
    Serves 4.


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