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Beef and Peach Kabobs with Yogurt-Dill Dip Recipe

Beef and Peach Kabobs with Yogurt-Dill Dip recipe

Stashcook

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!

Ingredients

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

Method

1
If using wooden skewers, soak 8 skewers in water for at least 20 minutes to prevent burning.
2
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.
3
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.
4
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.
5
Slice the cucumber into thin rounds and add to the dip. Stir gently to mix and set aside.
6
Peel and cut the red onion into 1½-inch pieces. Seed and cut the yellow bell peppers into 1½-inch pieces.
7
Preheat a grill pan or skillet over medium-high heat.
8
Thread the marinated steak cubes, peaches, onion, and bell pepper onto the skewers, alternating them.
9
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.
10
Serve the beef and peach kabobs with the cucumber-dill dip on the side.

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