Beef Kebob 2 I’m so excited to share this recipe with you.

I’ve been making this for years.

It’s one of my favorite recipes for Beef Kabobs.

I can’t believe I haven’t posted it before now!

I have to tell you that it’s a bit time consuming because it has a couple of different components that go into making the dish.

In my humble opinion, it’s totally worth the effort!!!

My family gets almost giddy when they hear that this is what we’re having for dinner!

It’s one of the most frequently requested grilling recipes I have.

I love Kabobs.

Eating food that comes from a stick is always infinitely more fun than eating something just off a plate!

I also like that when the meat is cut into pieces it creates more surface area which allows better flavor penetration by the marinade.

These don’t need marinade too long.

I like to give them just a couple of hours. Indian Spiced Beef Kabobs I think Kabobs are significantly prettier and more appealing if the meat is spaced with veggies.

The problem I have with doing that is that I find the cooking times vary and I feel like one or the other ends up being sacrificed.

When my son grills he has a hissy fit if I mix the meat with veggies so, in the interest of family peace, I generally make my kabobs either meat or veggie.

I guess pretty is as pretty does………

Indian Spiced Beef Kabobs
Recipe Notes:

If you’re pinched for time, you can skip the tzatziki sauce altogether and the kabobs will still be delicious.

Also, if you’d prefer, you can serve these with tzatziki sauce purchased from the grocery store.

The cucumber-yogurt sauce in this recipe is really delicious though, so if you have the time, you should definitely make it!

I use the sauce on lots of other things instead of regular tzatziki sauce because I love it so much!

If you’re using bamboo skewers remember to soak them for a few hours before you thread them.

Serves 6-8

Source: Roger Freedman via BHG’s Simply Perfect Grilling