Beef And Vegetables Kabobs With Herby Yogurt Sauce

Recipe Ingredients

		Kabobs
2 lbs	908g / 32oz	Lean beef
12		Pearl onions
24		Fresh button mushrooms
2		Red sweet peppers
2		Yellow sweet peppers
4		Zucchini (large)
		Marinade
2/3 cup	157ml	Olive oil
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Coriander seeds - crushed
2 teaspoons	10ml	Cumin seeds - crushed
2 sections		Thyme - bruised
2 sections		Sage - bruised
1 teaspoon	5ml	Fresh green pepercorns - crushed
1		Freshly grated nutmeg
		Sauce
1 1/4 cups	296ml	Yogurt
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Chopped fresh mint
1 tablespoon	15ml	Chopped fresh dill
1 teaspoon	5ml	Ground cumin
1		Cayenne pepper
		Salt and pepper - to taste
		To Finish
24		Bay leaves
12		Metal skewers

Recipe Instructions

Cut the beef into cubes. Prepare the vegetables: Peel and halve the onions, wash and dry the mushrooms, de-seed the peppers and cut each one into 12 pieces. Wash and dry the zucchini and cut into 6- by 1-inch slices. Place the beef and vegetables in a large bowl.

Prepare the marinade: Blend the oil and lemon juice together, pour into the bowl and add the remaining marinade ingredients. Toss well together, cover, and marinade in the refrigerator for several hours or overnight.

Prepare the yogurt sauce: Blend all the ingredients together in a small bowl and set aside. Thirty minutes before assembling the kabobs, soak the bay leaves in cold water. Drain and pat dry. Thread the beef, vegetables, and bay leaves alternately onto the metal skewers and cook over medium-hot coals for 15 minutes, turning the kabobs and basting once with any marinade or extra olive oil. The beef and vegetables should be browned and tender.

Serve 2 kabobs per person with a generous spoonful of the herby yogurt sauce. This recipe serves 6.

Source:
PICNICS by Louise Pickford (c) 1992 - Meredith Press, New York - 111 pages - $19.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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