Best Steak Kabobs Recipe With Bonus Cucumber Tzatziki

Best Steak Kabobs Recipe With Bonus Cucumber Tzatziki

Summer will be here before you know it, but why wait? Serve these steak kabobs with a fabulous sauce and enjoy something on a stick when the mood strikes!

The revival of kabobs has begun. At least for me, it has.

I remember my mom threading beef and tomatoes on skewers and grilling them over a charcoal flame. The results were a bit charred but just FUN enough for everyone to giggle over.

Kabobs are terrific when you are hosting a crowd. You can prepare everything in advance and then grill them in minutes.

You can also vary the skewers so everyone can choose their own. What a FABULOUS solution for your picky eater or diet-restricted guest!

In my earlier catering days, I would thread bite-size nibbles onto short skewers for a terrific display of appys.

I still do this with sweet tomatoes, marinated tortellini, and small balls of mozzarella. Yummm!

Here’s a recipe from my upcoming book for beef kabobs. That’s right, book #8 is WELL underway! 

The secret to beef kabobs is to make sure that everything you thread onto the skewer is equal in bite-size and that the skewers are not over-stuffed.

You want things tightly fitted together, but not squished! Give these a try!

National Something On a Stick Day:
Tenderloin Steak Kabobs With Mushrooms, Peppers, and Onions

Servings

4 – 6

Ready In:

30 minutes ‘til it’s ready

Ingredients

1 bell pepper, three different colors
1 large red onion, peeled
12 baby portabella mushrooms
3 (4 to 6-ounce) tenderloin steaks
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons olive oil

Directions

Cut each pepper in half (from stem to bottom) and then in half again. Remove the stem and seeds. Cut each piece in half.

Cut the onion in half across the center, leaving the eds in place. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
Pull the stems from the mushrooms.

Cut the steaks into 1-inch pieces.

Thread the skewers starting with 2 pieces of pepper. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom. Thread another chunk of beef and repeat with peppers, onion, and mushroom. End with another chunk of beef. Continue threading skewers until all the ingredients have been uses. You should have about 6 skewers.

Heat a grill pan over high heat. Season the skewers with salt and pepper. Drizzle with olive oil. Lay the skewers (as many as will fit) onto the grill. Cook for 2 minutes. Turn a quarter of a turn and cook for 2 minutes more. Continue until all sides of the beef have been browned, about 6 to 8 minutes total. Test for doneness. Rare to medium rare works great for this steak.

 

Do you know what would be really FUN?

Serve these kabobs with a fabulous sauce like this one for cucumber tzatziki sauce.

Peel and slice a medium cucumber. Lay the slices onto paper towels and sprinkle with salt. After 5 minutes, wrap the cucumber in the paper towels and squeeze out the excess moisture.

Place the slices into the bowl of a food processor. Add 4 peeled and ⅓ cup fresh dill. Pulse to combine. Add 2 cups plain Greek yogurt, the juice from ½ lemon. Pulse again. Season with salt and pepper.

Pour the sauce into a bowl and serve with kabobs. Oh! Let’s add a couple of pitas to make things really authentic.