Grilled Peppery Beef Kabobs With Garlicky Cucumber Yogurt Sauce
Grilled Peppery Beef Kabobs With Garlicky Cucumber Yogurt Sauce
Cook Time: Up to 30 Minutes | Prep Time: 20 Minutes | Servings: 4
Ingredients
1 Open Prairie ® Natural* Angus Boneless Beef Top Sirloin Steak, cut 1 1/4 inch thick
2 teaspoons coarse grind black pepper
Sauce:
1/2 cup finely chopped, peeled, seeded cucumber
1/2 cup plain Greek yogurt
1 tablespoon chopped fresh parsley
1 garlic clove, minced
Salt and pepper, to taste
Nutrition Facts
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and selenium and a good source of fiber.
Per 1/4 of recipe (3-ounces cooked beef):
Calories: 182
Total fat: 6g (2g saturated fat; 2g monounsaturated fat)
Cholesterol: 72mg
Sodium: 65mg
Carbohydrate: 2g
Fiber: 0g
Protein: 29g
Niacin: 10.6mg
Vitamin B6: .6mg
Vitamin B12: 1.8mcg
Iron: 2.0mg
Selenium: 32.8mcg
Zinc: 5.1mg
Choline: 103.6mg
Instructions
Soak twelve 6-inch bamboo skewers in water 10 minutes; drain.
Cut Open Prairie Natural Angus beef steak into 1 1/4-inch pieces. Season meat with pepper. Thread 2 to 3 beef pieces onto each skewer, leaving small spaces between pieces. place kabobs on grid over medium, ash-covered coals. Grill covered, 5 to 7 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine sauce ingredients in small bowl.
Serve kabobs with sauce.
Serving suggestion: Serve kabobs on a bed of cooked farro, sugar snap peas and carrots.
Pairings
Beer pairing: American Amber Lager, Bohemian-style Pilsner
Wine pairing: Pinot Noir, Nebbiola
