Beef Kabob Spinach Salad Recipe

4.5 2 3
Beef Kabob Spinach Salad Recipe
Beef Kabob Spinach Salad Recipe photo by Taste of Home
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Beef Kabob Spinach Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Beef Kabob Spinach Salad in Taste of Home June/July 2006, p27

  • 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
  1. 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.
  2. 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

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MY REVIEW
justmbeth User ID: 1196484 139784
Reviewed Nov. 25, 2012

"Beef was very flavorful. I'm not a huge yogurt fan so I may do something a bit different with the dressing next time."

MY REVIEW
Gimingo01 User ID: 2753652 138362
Reviewed Feb. 16, 2008

"This is such a great summer recipe - my meat and potatoes husband loves it!"

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