| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed
- 10 ounces cremini mushrooms
- 1 red onion, cut into 1-inch cubes
- 1 cup extra-virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon crushed red pepper
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 lemon, juiced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh mint, minced
Instructions
- Soak 12 wooden skewers in water for at least 30 minutes.
- Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
- Preheat a grill or grill pan to medium-high heat.
- Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
- Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
- Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 683 |
| Total Fat | 64 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 68 mg |
| Sodium | 131 mg |
Reviews
Really good seasoning; the sauce was not our favorite.