Beef, Sweet Peppers and Mushroom Kabobs with Cucumber-Yogurt Sauce

• 35 min
• 4 SERVINGS
• 280 Cal
• 30 g Protein

Ingredients:

• 1 pound beef Top Sirloin Boneless cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

• 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

Cooking:

1. Cut beef Top Sirloin Boneless Steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
Cook's Tip: One pound beef Tenderloin Steaks may be substituted for beef Top Sirloin Boneless Steak
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
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.
Cook's Tip: 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.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.