Muscle-Building Beef Kabob with Cucumber Yogurt

Kebabs trace their name to the ancient practice of grilling meat on skewers across the Middle East. Here, cumin-paprika marinated beef sirloin meets a cool cucumber-Greek yogurt sauce for a bright, high-protein dinner.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 46g protein
• 6g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb beef sirloin
• 1.5 cups plain Greek yogurt
• 1 medium cucumber
• 4 garlic cloves
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp onion powder
• 1.5 tsp salt
• 3/4 tsp black pepper
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes. Cut the beef sirloin into 1.5-inch cubes and pat dry.
2. 2In a bowl combine half the Greek yogurt, minced garlic, lemon juice, olive oil, cumin, smoked paprika, coriander, onion powder, salt, and black pepper to make the marinade.
3. 3Add the beef cubes to the marinade, toss well, cover, and refrigerate at least 30 minutes or up to 4 hours for deeper flavor.
4. 4Meanwhile, grate or finely dice the cucumber and squeeze out excess moisture with a clean towel. Stir the cucumber into the remaining Greek yogurt with chopped dill, mint, salt, and a squeeze of lemon to make the sauce.
5. 5Thread the marinated beef onto skewers, leaving a little space between pieces for even cooking. Preheat a grill or grill pan to medium-high heat, about 400°F.
6. 6Grill the kabobs 3 to 4 minutes per side, turning to get nice char marks, until the beef reaches your preferred doneness (135°F for medium-rare).
7. 7Rest the skewers 3 minutes tented loosely with foil so juices redistribute.
8. 8Serve the hot beef kabobs with a generous dollop of the cool cucumber yogurt sauce on the side or drizzled over the top.