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Beef Kabob Spinach Salad

 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, Pennsylvania
8 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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

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Beef Kabob Spinach Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.