Classic Beef, Sweet Pepper & Mushroom KabobsTotal 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. |
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