Beef Skewers With Yogurt Dip Recipes

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

Steps:

• In a bowl, combine the first eight ingredients and mix well. Pour 1 cup into a shallow dish; add vegetables. Pour remaining marinade into another shallow dish; add beef. Cover and refrigerate both for 4-6 hours or overnight, turning occasionally., Drain and discard marinade from beef. Drain and reserve marinade from vegetables. On metal or soaked wooden skewers, alternately thread beef, tomatoes, mushrooms, zucchini and summer squash., Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve kabobs over rice if desired.

Steps:

• In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
• In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
• Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.

Steps:

• 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.