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greek beef kabobs with cucumber salad recipe

Written on Monday, August 29, 2016 | 9:41:00 PM



makes: 4 servings (1 skewer and ¾ cup salad each)

prep: 45 minutes       grill: 10 minutes

Ingredients : 
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 2 teaspoons finely shredded lemon peel
- 1 teaspoon dried oregano, crushed
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound beef top sirloin steak
- 1 large red sweet pepper, cut into 1½-inch pieces
- 1 medium onion, halved crosswise and cut into wedges
- 1 recipe Cucumber Salad

cucumber salad: In a medium bowl stir together ½ cup plain fat-free Greek yogurt; 2 cloves garlic, minced; ½ teaspoon finely shredded lemon peel; ½ teaspoon dried dill weed; ¼ teaspoon salt; and dash cayenne pepper. Stir in 3 cups thinly sliced cucumber (1 large) and ½ cup thinly slivered red onion.

Preparation Method :
1) In a shallow dish whisk together vinegar, oil, lemon peel, oregano, garlic, salt, and black pepper. Trim fat from meat. Cut meat into 1½-inch pieces. Add meat, sweet pepper, and onion to vinegar mixture; toss. On four 10-inch skewers alternately thread meat, sweet pepper, and onion.

2) For a charcoal grill, place kabobs on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until meat reaches desired doneness, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.) Serve with Cucumber Salad.




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