Beef Kabob Spinach Salad
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, Pennsylvania8 ServingsPrep: 10 min. + marinating Grill: 10 min.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon