Monday, February 27, 2012 Yogurt-Marinated Beef Kebabs & Tzatziki

Adapted from Smitten Kitchen

Yogurt-Marinated Beef Kebabs
1 lb Greek Yogurt
1/4 C Olive Oil
1 tsp Lemon Zest
1/4 C Lemon Juice (2 Lemons)
5 Tbsp Rosemary, Chopped
1 tsp Salt
1/2 tsp Black Pepper
2 lbs Beef, Cubed
1 Red Onion

Combine the Yogurt, Olive Oil, Lemon Zest and Juice, Rosemary, Salt, and Pepper in a large, non-reactive bowl. Cut the Beef in 1 1/2-inch cubes (you’ll have about 20) and add it to the Yogurt, making sure it is covered with the marinade. Cover the mixture plastic wrap and refrigerate overnight or for up to two days.

Heat the Grill. Cut the Red Onion in 8 pieces and separate each piece into three or four sections. Loosely thread three or four pieces of Beef onto skewers alternately with sections of Onion. Sprinkle both sides of the Beef cubes with Salt and Pepper. 

Place the skewers on the hot grill and cook for 10 to 15 minutes, turning two or three times, until the Beef is medium-rare.

14 ounces Greek Yogurt
1 Cucumber, Unpeeled & Seeded
1/4 cup Sour Cream
2 Tbsp Lemon Juice
1 Tbsp White Wine Vinegar
1 Tbsp Fresh Dill, Minced
1 1/2 tsp Garlic, Minced
2 tsp salt
1/2 tsp Black Pepper

Place the Yogurt in a medium bowl. Grate the Cucumber on a box grater (or in your food processor, if you like to get things done in one hundreth of the time!) and squeeze the grated Cucumber with your hand to remove some of the liquid. (Pressing it in mesh sieve with a spoon to extract the extra water or wringing it in cheesecloth also work well.) Add it to the Yogurt along with the Sour Cream, Lemon Juice, Vinegar, Dill, Garlic, Salt & Pepper and stir. Serve with grilled pita wedges.

1 comment:

  1. This recipe is fantastic! It's my favorite marinade for beef kebabs. Thank you!



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