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Red Hot Beef Kabobs with Yogurt Sauce

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Submitted by flynnie

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

YIELD

8 servings

PREP

30 min

COOK

10 min

READY

40 min

Sweet heat meets cool tang on these grilled beef kabobs. The marinade hits sirloin with brown sugar, chili powder, apple cider vinegar, and hot pepper sauce all at once. Fifteen minutes is all it takes for the flavors to grab onto the meat before the skewers hit the grill.

That brown sugar in the marinade does more than add sweetness. It caramelizes over the hot coals, creating a sticky, charred crust on each piece of beef that locks in the spice. The vinegar cuts through the richness and keeps things from going one-note sweet. Grill them over medium coals, turning often so the sugar chars but doesn’t burn.

The cool yogurt sauce with green onions and garlic salt is the counterpoint the whole dish needs. Spoon it into a bowl in the center of the platter, pile the beef around it on a bed of raw spinach, and let people dip as they go. The heat from the beef just barely wilts the spinach underneath.

Kitchen Tips

  • Cut the sirloin into even 1 ½ inch pieces so they cook uniformly on the skewer
  • Soak wooden skewers in water for 20 minutes before threading, or use metal ones
  • Turn the kabobs frequently. The brown sugar burns fast, so don’t walk away from the grill
  • Make the yogurt sauce first and let it chill while you prep and grill the beef

Variations

  • Thread red bell pepper and onion chunks between the beef pieces for veggie kabobs
  • Swap sirloin for lamb cubes for a richer, smokier flavor on the grill
  • Use Greek yogurt instead of regular low-fat for a thicker, creamier dipping sauce

Ingredients

1 1
EACH EACH BEEF, STEAK
sirloin, cut 1 1/4inch thick *
¼ 59
CUP ML BROWN SUGAR
packed *
4 20
TEASPOONS ML APPLE CIDER VINEGAR
1 15
TABLESPOON ML VEGETABLE OIL
2 10
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML RED HOT PEPPER SAUCE
8 8
OZ. OZ. YOGURT, LOW-FAT
plain *
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
minced, with tops
¼ 1.3
TEASPOON ML GARLIC SALT
10 289
OUNCES ML/G SPINACH
fresh
1
X SWEET RED BELL PEPPER
sliced, to taste *
1
X PAPRIKA
to taste *

Directions

Trim fat from boneless beef sirloin steak;cut steak into 1½ inch pieces.

Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.

Add beef pieces;toss to coat. Let stand 15 minutes.

Meanwhile, stir together yogurt, green onions and garlic salt;set aside.

Wash spinach;discard stems and pat dry. Coarsely chop spinach;set aside.

Thread beef pieces on 6 to 8 to 9 inch skewers. Place beef on grill over medium coals.

Grill beef 8 to 10 minutes, to desired doneness, turning frequently.

To serve, place spinach around edge of large serving platter leaving center open for small serving bowl.

Remove beef from skewers and arrange over spinach.

Garnish beef with peppers. Put yogurt sauce in serving bowl; sprinkle with paprika.

Place bowl in center of platter.

Serves 6 to 8.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 17 85% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 11% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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