Beef Skewers With Yogurt Dip
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
24 skewers
ingredients
- 1 1⁄2 lbs lean sirloin steaks, trimmed
- 1⁄3 cup lemon juice
- 2 tablespoons liquid honey
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons dried marjoram or 1 1/2 oregano leaves
- 1⁄2 teaspoon dried mint
-
YOGURT DIPPING SAUCE
- 1⁄2 cup plain yogurt
- 1⁄3 cup feta cheese, crumbled
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon hot pepper flakes
- 1⁄2 teaspoon dried mint
directions
- Slice the steak, across the grain, into long, thin strips.
- Mix lemon juice with the honey, garlic, marjoram and mint. Toss beef strips with the marinade and let stand at room temperature for 30 minutes.
- Meanwhile, soak 24 wooden skewers in cold water.
- To make the dipping sauce, stir the yogurt, feta, lemon juice, garlic, pepper, hot pepper flakes and mint until combined. Let stand for 15 minutes to blend the flavours.
- Preheat broiler or grill to medium high. Thread beef onto soaked skewers and place on a broiler pan or rack set over a rimmed baking sheet. Season with salt and pepper, if desired.
- Broil or grill beef, turning once, for 4 to 5 minutes, or until it reaches medium doneness.
- Serve with dipping sauce.
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Reviews
-
This is really GOOD! I served it with split pita bread--stuffed the meat inside and and added a big dallop of the sauce. A little shredded lettuce would be good in there, too. DH (who's the grill chef) says next time we should put the skewers inside a grill basket so they're easier to turn. And there definitely will be a next time for this one!
RECIPE SUBMITTED BY
I've been married to my wonderful husband, Jarrod, for 8 1/2 years, and we have two handsome sons, ages 6 and 5 years, and three beautiful daughters, 3 years, 2 years and 3 months old. I'm a homeschooling stay-at-home Mom and proud of it, and my favourite hobbies are scrapbooking, reading, games (especially word games like scrabble and boggle, and Settlers of Catan), and jigsaw puzzles. My favourite cookbook is the Kraft What's Cooking magazine. I always go through and make a list of the recipes that I have to try.