Classic Beef, Sweet Pepper & Mushroom Kabobs
Total prep and cooking time: 30 to 35 minutes
Makes 4 servings
Ingredients
1 pound well-trimmed boneless Nolan Ryan's All-Natural Top Sirloin or Beef Tenderloin steaks, cut 1 inch thick
8 ounces 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, crushed oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground 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 ground black pepper
1/8 teaspoon salt
Cut beef steak into 1 1/4 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 eight 12-inch metal skewers, leaving small spaces between pieces. Place kabobs on medium heat grill for 8-12 minutes, turning every 2-3 minutes for even cooking for medium rare to medium doneness. Season kabobs with salt if desired. Kabobs can also be cooked on a rack in a broiler pan for same amount of time. Turning once.
Meanwhile combine sauce ingredients in a small bowl. Serve with kabobs.
Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo in water 10 mintes before using.
Recipe and photo courtesy of The Beef Checkoff. |