Cut each pepper in half from stem to bottom and then in half again. Remove the stem and seeds. Cut each piece in half to create 2-inch square pieces.

Cut the onion in half across the center, leaving the ends 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.

Use metal skewers to carefully thread the ingredients, 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 used. You should have about 6 skewers.

Heat a grill pan on high.

Season the skewers with salt and pepper. Drizzle with olive oil.

Lay the skewers on the grill. Cook for 2 minutes.

Rotate a quarter of a turn and cook for 2 minutes more. Continue turning and cooking 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.

Peel and slice a medium cucumber. Lay the slices onto paper towels and sprinkle with salt.

After 5 minutes, wrap the cucumber slices in the paper towels and squeeze out the excess moisture. Add to the bowl of a food processor.

Add 4 peeled garlic cloves and ⅓ cup fresh dill. Pulse to combine.

Add 2 cups plain Greek yogurt and the juice from ½ lemon. Pulse again. Season with salt and pepper.

Pour into a bowl and serve with kabobs. Oh! Should we add a couple of pitas to make things authentic?