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Beef and Peach Kabobs with Yogurt-Dill Dip Recipe

Beef and Peach Kabobs with Yogurt-Dill Dip recipe


This is a yummy meal with beef and peaches on sticks, cooked until they're just right. It comes with a cool, creamy dip made with yogurt and a green herb called dill. It's fun to eat and tastes really good!


16 dried peaches
1 large English cucumber
1/4 cup fresh dill
3/4 cup plain Greek yogurt
2 yellow bell peppers
1 large red onion
1 lb sirloin steak
1/2 teaspoon ground coriander
2 tablespoons extra virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoon balsamic vinegar


If using wooden skewers, soak 8 skewers in water for at least 20 minutes to prevent burning.
In a large bowl, whisk together 1/2 cup Greek yogurt, 1 tablespoon olive oil, smoked paprika, coriander, and balsamic vinegar to create the marinade.
Cut the sirloin steak into 1-inch cubes and add to the marinade along with the dried peaches. Stir to coat and set aside for 15 minutes.
Wash and dry the cucumber. Using a clean cutting board, chop the dill. In a medium bowl, combine the remaining 1/4 cup Greek yogurt, 1 tablespoon olive oil, chopped dill, and 1/4 teaspoon salt to make the dip.
Slice the cucumber into thin rounds and add to the dip. Stir gently to mix and set aside.
Peel and cut the red onion into 1½-inch pieces. Seed and cut the yellow bell peppers into 1½-inch pieces.
Preheat a grill pan or skillet over medium-high heat.
Thread the marinated steak cubes, peaches, onion, and bell pepper onto the skewers, alternating them.
Once the grill pan is hot, lightly oil it. Place the skewers on the grill pan and cook for about 7-8 minutes, turning occasionally, until the steak is cooked to your liking and the veggies are tender.
Serve the beef and peach kabobs with the cucumber-dill dip on the side.

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