Deliciously marinated steak kabobs with mushrooms and red onions! Grilled to a tender perfection and served with an amazing mint yogurt dip.
STEAK AND MUSHROOM KABOBS
Hello my dear internet pals! VERY HAPPY Friday to you all!
As of today, we are officially on summer break and, uhmmm, I’m not sure how I feel about entertaining a soon to be 5-year old and a 7-year old for 14 hours each day… Back in my day we were told to go outside and play there for 10 hours. Parents not needed.
I sound like an ancient adult, eh?!
BUT, once you start grilling steak and mushroom kabobs in your backyard, AND brag to your friends about how good YOUR kabobs are?!? Yeah. You’re pretty much deeeeeep into this adulthood thing.
Thank you, ADA Mideast, for sponsoring this post! All opinions are always 100% my own.
You guys, I have to be honest with you. I bragged to my friends about these kabobs for a good reason. These are really, honestly, SO delicious! Cross my heart.
You know what’s just as delicious?
THIS Mint Yogurt Dip that goes with them.
MINT YOGURT DIP
Mint, garlic, and yogurt, right up in hurr! Ahhh dairy how I love theeee…
Sidenote: Remember that one time I went to Cleveland and milked a cow?
SEE ALL ABOUT MY MY OHIO DAIRY ADVENTURE HERE
Aren’t I a natural?
But speaking of milk, did you know that June is Dairy Month? Yep! It is a time when we celebrate dairy farmers because they provide us with healthy, nutritious, and right on delicious dairy foods such as cheese, milk, and of course yogurt. And butter!
While I was in Ohio, I learned so much about taking care of cows, about transportation of milk, saw how cheese was made, and EVEN witnessed a cow giving birth to her newborn.
Please, Meet the Indoes dairy farmers from Lodi, Ohio, who milk 75 cows and have been farming for almost five generations. Go inside the milking parlor with Bill Indoe to see how cows are milked!
In Ohio and West Virginia, dairy farm families raise more than 275,000 dairy cows on about 2,500 dairy farms. Yearly, they produce 645 million gallons of milk. That’s a whole lot of milk! What I thought to be interesting was that their milk makes it from Ohio and West Virginia dairy farms to our households in just 48 hours.
And just as important to know, you need to have your milk because one serving of cow’s milk, cheese or yogurt provides 8 grams of protein and contains 9 essential nutrients.
In the name of all that’s good about milk, and precious and love-filled, let’s pair up that dairy goodness with our steak and mushroom kabobs and celebrate Dairy Month!
I am 150% sure that this marinade has a little something to do with the amazing flavor and tenderness of these kabobs.
This is a mixture of good old EVOO, vinegar, thyme, oregano, and garlic. I use it as a marinade, and I also use it as a salad dressing. AND a dipping sauce for bread. Easy, flavorful, and versatile.
The delicious marinade goes right on the meat and we will let that meat sit around for a little while before we thread it onto skewers together with baby portobella mushrooms and bright red (purple. they are purple, right?!) onions.
Couple of hours into the ordeal, we are going to fire up the grill and cook up these pretty steak and mushroom kabobs for a bit.
In the meantime, please prepare that awesome mint yogurt sauce that we talked about because all of this awaits you and it is SO YUMMMMMY!
To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows and follow milk’s journey from farm to fridge, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
WATCH HOW TO MAKE STEAK AND MUSHROOM KABOBS
Steak and Mushroom Kabobs with Mint Yogurt Dip
- 2 pounds sirloin steak, cut in 1-inch cubes
- FOR THE STEAK MARINADE
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- salt and fresh ground pepper, to taste
- FOR THE KABOBS
- metal skewers
- 24 ounces baby portobello mushrooms, cleaned and stems removed
- 1 large red onion, cut into 1-inch pieces
- FOR THE MINT YOGURT DIP
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup finely chopped mint
- salt and fresh ground pepper, to taste
- drizzle of olive oil
- In a large mixing bowl whisk together extra virgin olive oil, vinegar, oregano, thyme, garlic, salt, and pepper.
- Add prepared steak cubes to the marinade; cover and refrigerate for 2 hours, and up to 4 hours.
- Once the meat has marinated, thread it onto the skewers alternating with pieces of mushrooms and red onion.
- Turn on your gas grill to a medium setting and allow it to heat up for 15-20 minutes.
- Using a grill brush, coat the grilling surface with oil.
- When grill is ready, place kabobs on grilling surface and cook over medium heat, turning 2 or 3 times until all sides of the meat are browned and vegetables are tender, about 12 to 14 minutes.
- In the meantime, prepare the mint yogurt dip.
- In a small serving bowl combine yogurt, garlic, lemon juice, mint, salt and pepper; whisk until well combined.
- Drizzle a little bit of olive oil over the surface of the dip.
- Transfer grilled kabobs to a serving plate and serve with yogurt dipping sauce.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
17 comments on “Steak and Mushroom Kabobs with Mint Yogurt Dip”
Loved these over summer, think I can throw them in the oven during winter?
This sounds great! I can’t wait to try it!
Thanks for the yummy recipe- making them now for dinner tonight!
Those seasonings sound good!
Summer starts tomorrow at 3:25p for me, and I am terrified. I work weird hours so I’ll have my 2 home with me much more than I’m used to. Deep breath mama, we got this.
I want to pull out my grill right now and make this!
Never made steak and mushroom kabobs before. Your recipe looks delicious.I will make this one and let you know. Thanks katerina!
Ya full on adulthood with steak kabobs and I am A OK with that!
This looks insanely delicious! Perfect for summer grilling!
The most gorgeous kabobs!! And I love the sauce!
I was wondering what to make for dinner tonight and now I know! Thanks for sharing!
Oh my, they look so good.
I must be thick in “adulthood” too because I’m impressed by your kabobs and will tell you to brag away! P.S. My kids will be kicked to the backyard for a good portion of each day this summer 😉
Wooot! *raising the roof* 😀
I’m all about that mint yogurt dip! Such a great light alternative for summer!
You will never believe this, My husband grew up right next to Lodi, Ohio on a century farm and knows the Indoes!! WOW!!! What a great trip!
Really?? That’s awesome!! 🙂 I LOVED meeting them. Such wonderful people!