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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