Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk garlic, cheese, yogurt, lemon juice, dill and 1/4 teaspoon kosher salt. Makes about 3/4 cup.
2
Alternately thread steak, shrimp and vegetables onto skewers; spray with cooking spray, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 135° for medium-rare and internal temperature of shrimp reaches 145°, brushing with marinade halfway through cooking and turning occasionally. During last 2 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 2 minutes or until grill marks appear. Transfer kabobs to cutting board; tent with foil and let stand 5 minutes. (Internal temperature of steak will rise to 145° upon standing.)
3
Serve kabobs with dip and grilled lemons.
Ingredients
8(12-inch) wooden skewers
2garlic cloves, minced
⅓cupcrumbled feta cheese
⅓cupplain nonfat Greek yogurt
2tbspfresh lemon juice + 2 medium lemons, halved crosswise
1tspchopped fresh dill
¾lbboneless beef sirloin steaks, trimmed, cut into 1-inch pieces
¾lbraw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk garlic, cheese, yogurt, lemon juice, dill and 1/4 teaspoon kosher salt. Makes about 3/4 cup.
2
Alternately thread steak, shrimp and vegetables onto skewers; spray with cooking spray, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 135° for medium-rare and internal temperature of shrimp reaches 145°, brushing with marinade halfway through cooking and turning occasionally. During last 2 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 2 minutes or until grill marks appear. Transfer kabobs to cutting board; tent with foil and let stand 5 minutes. (Internal temperature of steak will rise to 145° upon standing.)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.