Beef Skewers With Yogurt Dip Recipes

GRILLED MOROCCAN BEEF SKEWERS WITH YOGURT SAUCE

Steps:

• For marinade: In a medium bowl combine 4 tablespoons parsley, the garlic, 1 1/2 teaspoons lemon zest, 1/4 cup lemon juice, 1/4 cup olive oil, the coriander, paprika, and 1/2 teaspoon each salt and black pepper. Add beef; toss to coat. Chill, covered, 30 minutes.
• Drain meat, reserving marinade. Thread meat accordion-style onto eight 10-inch skewers*. Thread tomatoes onto four 10-inch skewers. Grill beef on the rack of a covered grill over medium 6 to 8 minutes or until desired doneness, turning occasionally. Add tomatoes the last 2 to 3 minutes, grilling until lightly charred, turning once. Place reserved marinade in a small saucepan; heat to boiling.
• For yogurt sauce: In a small bowl stir together yogurt, remaining parsley, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and black pepper. Serve skewers with yogurt sauce and, if desired, over lavash. Drizzle with hot marinade. Top with additional parsley. Serves 4.

BEEF SKEWERS WITH YOGURT DIP

Steps:

• Slice the steak, across the grain, into long, thin strips.
• Mix lemon juice with the honey, garlic, marjoram and mint. Toss beef strips with the marinade and let stand at room temperature for 30 minutes.
• Meanwhile, soak 24 wooden skewers in cold water.
• To make the dipping sauce, stir the yogurt, feta, lemon juice, garlic, pepper, hot pepper flakes and mint until combined. Let stand for 15 minutes to blend the flavours.
• Preheat broiler or grill to medium high. Thread beef onto soaked skewers and place on a broiler pan or rack set over a rimmed baking sheet. Season with salt and pepper, if desired.
• Broil or grill beef, turning once, for 4 to 5 minutes, or until it reaches medium doneness.
• Serve with dipping sauce.

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

BEEF KOFTA SKEWERS WITH YOGURT DIP

Steps:

• 1 Wrap the cucumber in a clean tea towel and squeeze dry. Stir together with the yoghurt, lemon juice, cumin and coriander and refrigerate until needed. 2 Thread three meatballs onto each skewer, alternating with the mushrooms, onion and pepper. 3 Heat a large pan over a medium-high heat and cook the skewers for 10-12 minutes until completely cooked, turning halfway through cooking. Serve with the dip. TIME-SAVING TIP If you don't want to make the dip, serve these koftas with houmous!

BREAKFAST KABOBS WITH YOGURT DIP

Steps:

• Onto wooden skewers, thread salami, cheese, fruit and bread.
• Serve kabobs with yogurt as a dip.

FRUIT SKEWERS WITH GINGER DIP

Steps:

• For dip, in a small bowl, beat cream cheese and sour cream until smooth. Beat in the lime juice, honey and ginger until smooth. Cover and refrigerate for at least 1 hour. , On eight 12-in. skewers, alternately thread the grapes, pineapple and apples. Serve immediately with dip.

BEEF TRI-TIP SKEWERS MARINATED IN HARISSA AND YOGURT

Steps:

• In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
• In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
• Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.

BEEF KABOBS WITH HORSERADISH DIP

Steps:

• Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
• Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
• Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
• Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.

ZESTY CHICKEN SKEWERS WITH YOGURT DIP RECIPE BY TASTY

Steps:

• Make the chicken: In a large bowl, combine the yogurt, garlic, thyme leaves, Zesty spice blend, lemon zest and juice, olive oil, salt, and pepper. Whisk well.
• Add the cubed chicken to the marinade and stir well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
• While the chicken marinates, make the yogurt dip: In a medium bowl, mix together the yogurt, Zesty spice blend, lemon zest and juice, olive oil, basil, salt, and pepper. Set aside.
• Once chicken has marinated, thread 2-3 pieces of chicken lengthwise onto a wooden skewer. Leave at least 1 inch (2 ½ cm) of space at the bottom of each skewer so you can maneuver them while cooking. Repeat with the remaining chicken.
• Heat a grill pan over medium-high heat. Brush a few teaspoons of vegetable oil on the pan. Season the chicken skewers with salt and pepper and add a few at a time to the grill pan, ensuring the skewers are laid perpendicular to the grill lines. Grill until the chicken is cooked through, 2-3 minutes per side. Set the cooked skewers on a plate or tray while you cook the rest.
• Arrange the skewers on platter and serve with the yogurt dipping sauce.
• Enjoy!