Steak and Mushroom Kabobs with Mint Yogurt Dip
This mint yogurt sauce is a light and refreshing combination of yogurt, garlic, mint and lemon juice.
Ingredients
- 2 pounds sirloin steak cut in 1-inch cubes
Steak Marinade
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 cloves garlic minced
- Salt and fresh ground pepper to taste
Kabobs
- 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
- ½ cup finely chopped mint
- salt and fresh ground pepper to taste
- drizzle of olive oil
Instructions
- 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.
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