SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT

Spiced Beef and Chicken Kabobs with Cucumber Yogurt image

Provided by Ayesha Curry

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 Persian cucumber, finely chopped
Kosher salt
1/2 cup plain low-fat Greek yogurt
1/4 cup finely chopped fresh cilantro
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound beef sirloin tip, cut into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
12 mixed-color baby bell peppers (about 8 ounce)
1 red onion, cut into 1/2-inch pieces
Lemon wedges, for serving

Steps:

For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
Prepare a grill for cooking over medium-high heat.
Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
Serve the kabobs with lemon wedges and the yogurt sauce on the side.