Name: Yogurt-Marinated Beef Kebabs with Calabrian Chile Tapenade
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 1/2 cups whole-milk yogurt; Juice of 1 lemon; 1 tablespoon roughly chopped fresh dill; 1 tablespoon roughly chopped fresh mint; 4 tablespoons olive oil; 1 pound beef tenderloin, tri-tip or sirloin, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1/4 cup roughly chopped jarred Calabrian chiles (with seeds); 3 tablespoons roughly chopped canned artichoke hearts; 2 tablespoons pitted chopped kalamata olives; 2 tablespoons crumbled feta; 2 tablespoons roughly chopped bottled roasted red pepper; 2 tablespoons roughly chopped parsley, plus more for garnish

Directions

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Yogurt-Marinated Beef Kebabs with Calabrian Chile Tapenade

24m Easy 100%

CLASS

Special equipment:

Three 8-inch wooden skewers

Soak three 8-inch wooden skewers in water for at least 20 minutes.
In a medium bowl, combine the yogurt, lemon juice, dill, mint and 2 tablespoons of the olive oil and mix thoroughly. Reserve 1/4 cup of this mixture for plating. Add the beef to the remaining mixture, toss to coat and refrigerate for 15 minutes.
Preheat a grill pan or large heavy skillet over high heat for 3 minutes or until smoking. Thread the beef equally on the skewers and sprinkle with salt and pepper. Pour the vegetable oil into the pan or skillet and cook the skewers on all four sides until very dark grill marks appear, about 1 1/2 minutes per side. Remove the skewers from the pan and set aside to rest for 3 minutes.
Meanwhile, make a tapenade by combining the remaining 2 tablespoons olive oil, Calabrian chiles, artichoke hearts, olives, feta, roasted red pepper and parsley in a small bowl.
To serve, place the reserved yogurt mixture evenly in the middle of 2 serving plates. Top with the beef and tapenade and sprinkle with additional parsley. Enjoy!