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Published: Tuesday, 4/8/2008

Beef, Sweet Pepper, and Mushroom Kabobs

1 pound well-trimmed boneless beef 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


For the Cucumber sauce:

1/2 cup plain yogurt

13 cup finely chopped seeded cucumber

2 tablespoons crumbled feta cheese

1 clove minced garlic

1/4 teaspoon ground black pepper

18 teaspoon salt

For the Seasoning:

2 tablespoons olive oil

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed

2 cloves garlic, minced

1/2 teaspoon ground black pepper

Cut beef steak into 1 1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, and bell peppers; toss to coat. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving a small space between pieces.

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 to medium doneness, turning once. Season kabobs with salt as desired.

Meanwhile, prepare Cucumber Sauce by combining ingredients in a small bowl. Serve kabobs with sauce.

Yield: 4 servings

Source: National Cattlemen's Beef Association

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