Spiced Beef and Chicken Kabobs with Cucumber Yogurt
Try this Spiced Beef and Chicken Kabobs with Cucumber Yogurt recipe.
Try this Spiced Beef and Chicken Kabobs with Cucumber Yogurt recipe.
- 1 teaspoon ground coriander
- kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 3 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground turmeric
- lemon wedges for serving
- 2 tablespoons chopped fresh mint
- 1/4 cup finely chopped fresh cilantro
- 1 cup plain low-fat greek yogurt
- 1 persian cucumber finely chopped
- 1/2 cup plain low-fat greek yogurt
- 1 pound beef sirloin tip, cut into 3/4-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 3/4-i
- 12 mixed-color baby bell peppers (about 8 ounce)
- 1 red onion, cut into 1/2-inch pieces
- Carbohydrate 3.99141437505309 g
- Cholesterol 0 mg
- Fat 2.72258812607096 g
- Fiber 1.58349995466187 g
- Protein 0.537140624942581 g
- Saturated Fat 0.377008500149537 g
- Serving Size 1 1 serving (267g)
- Sodium 621.833049999404 mg
- Sugar 2.40791442039123 g
- Trans Fat 0.13528075002299 g
- Calories 33 calories
Step-by-step
- For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
- For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
- Prepare a grill for cooking over medium-high heat.
- Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
- Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
- Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
- Serve the kabobs with lemon wedges and the yogurt sauce on the side.
A Weeknight Winner: Spiced Beef and Chicken Kabobs with Cucumber Yogurt
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Weeknights often revolve around juggling work deadlines, school pick-ups, and the never-ending cycle of household chores. But even amidst the chaos, I've discovered a simple secret to satisfying my family's cravings for flavorful food without sacrificing precious time – and that secret is these spiced beef and chicken kabobs. They’re not only quick to prepare, but also incredibly versatile and packed with fresh, vibrant flavors. The cucumber yogurt sauce adds a cool and refreshing contrast to the smoky, spiced meat.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the ingredients to suit your family's preferences. Don't have bell peppers? Substitute zucchini or cherry tomatoes. Prefer lamb instead of beef? Go for it! The marinade is wonderfully forgiving and will infuse any protein with delicious flavor. I often double the recipe so we have leftovers for lunch the next day – a significant time-saver during the busy week. The prep work can even be done in the morning or even the night before, making dinner a breeze when the evening arrives.
Marination Magic: The key to juicy, tender kabobs is the marinade. I’ve found that a combination of yogurt, fresh herbs, and warming spices creates the most delightful flavor profile. The yogurt acts as a tenderizer, keeping the meat moist and flavorful, while the herbs and spices add layers of complexity and depth. The longer the meat marinates, the more tender and flavorful it will be, so I recommend at least an hour, though I sometimes let mine marinate for up to three hours, for even more intense flavor. It's a small investment of time that yields significant rewards.
Grilling Perfection: Grilling is a fun and relatively quick cooking method, especially for kabobs. Make sure the grill is hot enough to produce nice grill marks without burning the meat too quickly. I find medium-high heat works best for this recipe, allowing the meat to cook evenly and develop that delicious char without becoming dry. Using separate skewers for the chicken and beef ensures that both cook to their optimal doneness. I like to add a piece of onion between each piece of meat for even cooking and to add extra flavor. And remember, don’t overcrowd the skewers – it’s better to have smaller skewers spaced well apart on the grill. Doing so will ensure even cooking and beautiful grill marks.
The Finishing Touch: The cool and refreshing cucumber yogurt sauce is the perfect complement to the warm, spiced kabobs. The fresh mint, lemon juice, and crunchy cucumbers provide a delightful contrast of textures and flavors. I often make a double batch of this sauce, as it’s equally delicious as a dip for pita bread or as a side to other grilled meats.
More Than Just Dinner: These kabobs are not just a delicious weeknight meal; they are also versatile enough for a summer barbecue, a potluck, or even a casual get-together with friends. Their bright colors and irresistible aroma are sure to impress your guests, and their ease of preparation allows you to enjoy the party instead of spending all your time in the kitchen. The leftovers are also great cold in salads, wraps, or on top of grain bowls.
This recipe is my go-to weeknight dinner because it strikes the perfect balance between flavor, ease of preparation, and healthiness. It's a meal that the whole family enjoys, allowing me to create those precious moments of connection at the dinner table, even amidst the whirlwind of daily life. Give it a try—I'm sure it will become a family favorite, too!
Tips and Variations:
- Prep Ahead: Marinate the meat and prepare the yogurt sauce a day or two in advance to save time on busy weeknights.
- Customize Your Kabobs: Feel free to add other vegetables like zucchini, cherry tomatoes, or mushrooms.
- Spice it Up: If you like more heat, add a pinch of red pepper flakes to the marinade.
- Make it a Meal: Serve the kabobs with rice, quinoa, couscous, or a fresh salad for a complete and satisfying meal.
- Leftovers: The leftover kabobs are great for lunch the next day or added to salads or grain bowls.
