You guys, I have to be honest with you. I bragged to my friends about these Steak and Mushroom Kabobs for a good reason. These are really, honestly, SO delicious! Cross my heart.
You know what’s just as delicious?
The Mint Yogurt Dip that goes with them. Please prepare that awesome mint yogurt sauce because all of this awaits you, and it is SO YUMMY! Just mix together plain yogurt, garlic, mint, lemon juice and some spices and oil for a fresh, irresistible dipping sauce.
I am 150% sure that the marinade has a little something to do with the amazing flavor and tenderness of these kabobs. It’s a mixture of good old extra virgin olive oil, vinegar, thyme, oregano, and garlic. I use it as a marinade, and I also use it as a salad dressing. AND a dipping sauce for bread. Easy, flavorful and versatile.
The delicious marinade goes right on the meat, and let that meat sit for a little while before threading it onto skewers together with baby Portobello mushrooms and bright red onions.
Fire up the grill, and cook up these pretty steak and mushroom kabobs for dinner tonight!
Steak and Mushroom Kabobs with Mint Yogurt Dip
- 3 hours
- 15 minutes
- 3 hours 15 minutes
- 8 servings
- 2 pounds sirloin steak, cut in 1-inch cubes
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- Salt and fresh ground pepper, to taste
- Metal skewers
- 24 ounces baby portobello mushrooms, cleaned and stems removed
- 1 large red onion, cut into 1-inch pieces
Mint Yogurt Dip:
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup finely chopped mint
- salt and fresh ground pepper, to taste
- drizzle of olive oil
- In a large mixing bowl, whisk together extra virgin olive oil, vinegar, oregano, thyme, garlic, salt, and pepper.
- Add prepared steak cubes to the marinade; cover and refrigerate for 2 hours, and up to 4 hours.
- Once the meat has marinated, thread it onto the skewers alternating with pieces of mushrooms and red onion.
- Turn on your gas grill to a medium setting and allow it to heat up for 15-20 minutes.
- Using a grill brush, coat the grilling surface with oil.
- When grill is ready, place kabobs on grilling surface and cook over medium heat, turning 2 or 3 times until all sides of the meat are browned and vegetables are tender, about 12 to 14 minutes.
- In the meantime, prepare the mint yogurt dip. In a small serving bowl combine yogurt, garlic, lemon juice, mint, salt and pepper; whisk until well-combined.
- Drizzle a little bit of olive oil over the surface of the dip.
- Transfer grilled kabobs to a serving plate and serve with yogurt dipping sauce.