YOUR SOLIN GENERATED RECIPE
Beef and Roasted Vegetable Skewers
Tender sirloin cubes and vibrant peppers roasted on skewers until charred, served with a cool and creamy lemon-dill Greek yogurt dip.
INGREDIENTS
5 oz Top sirloin steak
1 tbsp Extra virgin olive oil
0.5 medium Red bell pepper
0.5 medium Green bell pepper
0.25 medium Red onion
0.25 cup Plain nonfat Greek yogurt
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.25 tsp Dried dill
PREPARATION
Preheat your oven to 400°F (200°C) or preheat a grill to medium-high heat.
Cut the sirloin steak, bell peppers, and red onion into uniform 1-inch cubes.
In a large bowl, whisk together the olive oil, sea salt, black pepper, garlic powder, and dried oregano.
Add the beef and vegetables to the bowl and toss thoroughly until every piece is evenly coated in the herb oil.
Thread the beef and vegetables onto skewers, alternating between the meat and the different colored vegetables.
Place skewers on a parchment-lined baking sheet and roast for 12-15 minutes, or grill for 8-10 minutes, turning once until the beef is cooked to your preference and the vegetables are slightly charred.
While the skewers cook, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl to create the dipping sauce.
Remove the skewers from the heat and let them rest for 3 minutes before serving alongside the creamy yogurt dip.