Steak and Mushroom Kabobs with Mint Yogurt Dip

Ingredients

• 2 pounds sirloin steak, cut in 1-inch cubes
• FOR THE STEAK MARINADE
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 cloves garlic, minced
• salt and fresh ground pepper, to taste
• FOR THE KABOBS
• metal skewers
• 24 ounces baby portobello mushrooms, cleaned and stems removed
• 1 large red onion, cut into 1-inch pieces
• FOR THE MINT YOGURT DIP
• 1 cup plain yogurt
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/2 cup finely chopped mint
• salt and fresh ground pepper, to taste
• drizzle of olive oil

Instructions

1. In a large mixing bowl whisk together extra virgin olive oil, vinegar, oregano, thyme, garlic, salt, and pepper.
2. Add prepared steak cubes to the marinade; cover and refrigerate for 2 hours, and up to 4 hours.
3. Once the meat has marinated, thread it onto the skewers alternating with pieces of mushrooms and red onion.
4. Turn on your gas grill to a medium setting and allow it to heat up for 15-20 minutes.
5. Using a grill brush, coat the grilling surface with oil.
6. When grill is ready, place kabobs on grilling surface and cook over medium heat, turning 2 or 3 times until all sides of the meat are browned and vegetables are tender, about 12 to 14 minutes. 
7. In the meantime, prepare the mint yogurt dip.
8. In a small serving bowl combine yogurt, garlic, lemon juice, mint, salt and pepper; whisk until well combined.
9. Drizzle a little bit of olive oil over the surface of the dip.
10. Transfer grilled kabobs to a serving plate and serve with yogurt dipping sauce.

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