Mediterranean Beef Kabobs
Marinade
½ cup Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar of Modena
2 Tbsp Italian Herb Spice Blend
1 tsp Black Pepper – Medium Ground
1 tsp kosher salt
Beef & Peppers
2 lbs beef sirloin, cut into 1-inch cubes
2 ea bell peppers (any color), cut into 1-inch pieces
10 wooden skewers, 9 to 10-inch length
Tzatziki Feta Dip
1 cup sour cream or plain Greek yogurt
2 Tbsp Tzatziki Seasoning
1 Tbsp Feta Cheese Powder
½ cup Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar of Modena
2 Tbsp Italian Herb Spice Blend
1 tsp Black Pepper – Medium Ground
1 tsp kosher salt
Beef & Peppers
2 lbs beef sirloin, cut into 1-inch cubes
2 ea bell peppers (any color), cut into 1-inch pieces
10 wooden skewers, 9 to 10-inch length
Tzatziki Feta Dip
1 cup sour cream or plain Greek yogurt
2 Tbsp Tzatziki Seasoning
1 Tbsp Feta Cheese Powder
Prepare Marinade. In a gallon-size, resealable bag, combine marinade ingredients. Add beef and pepper pieces and seal zip-top; massage/turn bag until all pieces are coated. Refrigerate one hour to overnight. Soak wooden skewers in water for one hour prior to grilling. Assemble Kabobs. Preheat grill. Alternate skewering beef and bell pepper pieces until all the beef has been used. Leave 1½ to 2 inches empty at the end of each skewer for handling. Grill 4 to 5 minutes on each side (medium-rare); 5 to 7 minutes (medium); 8 to 10 minutes (medium-well). Rest 5 minutes before serving.
Combine all ingredients. Refrigerate one hour before serving. Refrigerate leftovers for up to one week. Yield: 8 ounces.
Combine all ingredients. Refrigerate one hour before serving. Refrigerate leftovers for up to one week. Yield: 8 ounces.