1 pound beef top sirloin or beef tenderloin steaks, cut 1 inch thick
8 ounces medium mushrooms
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs
Total recipe time: 30 to 35 minutes Makes 4 servings
Recipe Courtesy of the Cattlemen's Beef Board and National Cattlemen's Beef Association