Beef Kabob Spinach Salad Recipe

Beef Kabob Spinach Salad Recipe photo by Taste of Home

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I found this easy recipe many years ago, and we never grow tired of it. I like to serve this zippy salad with roasted potatoes, rolls and a mandarin orange salad. —Gail Reinford, Souderton, Pennsylvania

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Beef Kabob Spinach Salad Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 8 Servings

10 10 20

Ingredients

1/4 cup packed brown sugar
4 teaspoons white vinegar
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon canola oil
1/2 to 1 teaspoon hot pepper sauce
2 pounds beef top sirloin steak, cut into 1-inch cubes
1 cup (8 ounces) plain yogurt
1/3 cup chopped green onions
1 garlic clove, minced
1 package (10 ounces) fresh baby spinach

Directions

In a large resealable bag, combine the brown sugar, vinegar, chili powder, salt, oil and hot pepper sauce. Add beef; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine the yogurt, onions and garlic; cover and refrigerate until serving.
Drain and discard marinade. Thread the beef cubes onto eight metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Serve with spinach and yogurt sauce. Yield: 8 servings.

Originally published as Beef Kabob Spinach Salad in Taste of Home June/July 2006, p27