1.5lbSteaks of choice - I prefer tenderloin cubedbut you can use whatever you want
Feta Dill Dip
¼cupfeta
¼cupmilk
½cupplain greek yogurt
2TBSPlemon juice
1garlic clove
2TBSPfresh dill
salt and pepper to taste
For Skewers:
Grape Tomatoes
1zucchini
1Sweet yellow or Red pepperor several mini peppers
Instructions
Set about 12 wooden skewers into some water to soak until you need them.
In a food processor combine the ingredients for the marinade until combined.
Pour into a large plastic ziplock bag or a glass container with a lid.
Cut the beef into bite sized cubes, removing any excess fat and sinew.
Add the beef to the ziplock bag and allow to marinate in the fridge while you prepare the rest of the ingredients.
In a clean bowl of your food processor, combine the ingredients for the feta dill dip (feta, milk, greek yogurt, lemon juice, garlic, dill and salt and pepper) and combine until smooth.
Pour the dip into a clean container with a lid and place in the fridge until ready to eat.
Wash the cherry tomatoes, peppers, and zucchini. Slice the peppers into 1" pieces and the zucchini into coins.
Preheat your broiler or grill.
Take the skewers out of the water and start assembling your kebabs by alternating the beef cubes, cherry tomatoes, zucchini slices and pieces of sweet peppers. Repeat until everything is skewered.
Grill or broil for 10-12 minutes on medium high, rotating halfway through for even cooking, and then let them rest for 5 minutes before serving.
Serve the kebabs with the feta and dill dip.
Notes
Add some couscous and fresh fruit for a well rounded salad.