Classic Beef, Sweet Peppers & Mushroom Kabobs (grill marks) --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 to 35 minutes
  • Makes 4 servings


  1. 1 pound beef Top Sirloin Boneless or Tenderloin Steaks, cut 1 inch thick
  2. 8 ounces medium mushrooms
  3. 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
  4. Salt
  1. 2 tablespoons olive oil
  2. 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
  3. 2 cloves garlic, minced
  4. 1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce:
  1. 1/2 cup plain yogurt
  2. 1/3 cup finely chopped seeded cucumber
  3. 2 tablespoons crumbled feta cheese
  4. 1 clove garlic, minced
  5. 1/4 teaspoon ground black pepper
  6. 1/8 teaspoon salt


  1. 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.
  2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
  4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.
  • Test Kitchen Tips
  • Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
  • To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
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