Greek Beef and Vegetable Skewers with Cucumber-Yogurt Sauce
Greek Beef and Vegetable Skewers with Cucumber-Yogurt Sauce
1/2 cup grated peeled seedless cucumber
1/2 cup plain yogurt
2 large garlic cloves, mined, divided
1 1/2 tbs chopped fresh mint, divided
3 tsp lemon juice, divided
3 tsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
12 oz beef top sirloin, cut into 1 1/2 to 2 inch pieces (most beef that you can find on sale works! I've used all cuts for this recipe, but I'll bring out the top dollar beef that I got from the mark-down bin when I'm making this for a special occasion;->)
4 large cherry tomatoes
1 green bell pepper, cut into 2-inch pieces
8 (1/2-inch) wedges, red onion
Drain cucumber in fine strainer over small bowl, pressing with spatula to extract juices. Discard juices. Combine cucumber and yogurt in small bowl. Stir in half of the garlic, 1/2 tbs of the mint, 3/4 tsp of the lemon juice, 1 tsp of the oil, 1/4 tsp of the salt and dash of the pepper. Place beef in shallow dish. Combine remaining minced garlic, 1 tbs mint, 2 1/4 tsp lemon juice, 2 tsp oil, 1/4 tsp salt and pepper in small bowl. Pour over beef, turning to coat. Refrigerate 30 minutes. Heat grill. Thread beef onto 2 (12-inch) wooden or metal skewers, separating pieces slightly. Thread vegetables onto 2 (12-inch) wooden or metal skewers, beginning and ending with tomatoes. Grill, covered, over medium heat or coasl 6 minutes for beef for medium-rare and 10 to 12 minutes for vegetables or until crisp-tender, turning to brown all sides. Serve beef and vegetables with sauce. 2 servings = about 405 calories. Note: if using wooden skewers, be sure to soak in water about 30 minutes before using.
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