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Beef and Tomato Kabobs with Dill Dressing
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Serves: 6 // Prep time: 30 minutes | Marinating time: 30 minutes to 4 hours | Grilling time: 6 to 8 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes) INGREDIENTS | |
MARINADE | |
2 tablespoons | fresh lemon juice |
2 tablespoons | extra-virgin olive oil |
1 tablespoon | minced garlic |
2 teaspoons | kosher salt |
1 teaspoon | ground cumin |
1 teaspoon | smoked paprika |
½ teaspoon | freshly ground black pepper |
½ teaspoon | ground coriander |
½ teaspoon | fennel seed, crushed |
2 pounds | top sirloin, about 1¼ inches thick, trimmed of excess fat, cut into 1¼-inch cubes |
1 pint | grape tomatoes, (about 20 tomatoes) |
DRESSING | |
⅔ cup | plain yogurt |
sour cream, alternative | |
3 tablespoons | buttermilk |
2 tablespoons | minced red onion |
2 tablespoons | finely chopped fresh dill |
1 tablespoon | extra-virgin olive oil |
1 tablespoon | fresh lemon juice |
1 small clove | garlic, minced or pushed through a press |
1 head | butter lettuce, leaves separated |
INSTRUCTIONS
In a large bowl combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Thread the meat onto skewers, alternating with the tomatoes.
In a bowl whisk the dressing ingredients.
Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.
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