 | | Directions | Sauce:
- Whisk together yogurt, mint, garlic, and lemon juice. Season with salt and pepper. Cover and refrigerate for at least one hour before serving.
Kebabs:
- In a large bowl, stir together the beef and Greek seasoning and water. Cover and refrigerate for at least one hour and up to four hours.
- Soak 12 bamboo skewers in water for at least 20 minutes.
- Peel and cut onion into quarters and then in thirds. Keep three layers together for the skewers.
- Drain skewers and thread onto them the beef and onion, alternating each until skewer is full. Season with salt and pepper.
- Preheat grill and spray generously with nonstick cooking spray.
- Grill the kebabs for 2-3 minutes per side.
- Transfer to a warm platter and serve with pita bread and yogurt mint sauce.
|
|
|
Servings: 12
|  | | Ingredients | | - | | Sauce: |
| - | | 1 cup plain yogurt |
| - | | 1/2 cup mint leaves, chopped |
| - | | 1 clove small garlic, minced |
| - | | 1 tablespoon fresh lemon juice |
| - | | salt and pepper |
| | |
| - | | Kebab: |
| - | | 1 1/2 pounds beef tenderloin, trimmed and cut into 1 inch cubes |
| - | | 6 tablespoons Greek seasoning |
| - | | 1 cup water--adjust amount in order to coat beef |
| - | | 1 large vidalia onion, |
| - | | salt and pepper to taste |
|
| |
