a nut in the fruitbowl (onfruitstreet) wrote in cooking,

Shish kabobs -- yogurt sauce? and side dishes?

Never have I tried a yogurt sauce with shish kabobs. Nor have I tried putting them in pita pockets. But when I was googling around, it seemed to be a rather popular way to serve them. Trouble is, it seems there are a zillion different yogurt sauce recipes, and I am very nervous about just selecting one willy-nilly. And most of them call for lamb, and I'm using beef. Any opinions or recipes to offer? I'm wondering if I should just skip the pita pocket/yogurt sauce idea. For what it's worth, the kabobs will be a selection of a good many veggies, pineapple chunks and marinated beef. I'll include my mom's beef marinade at the end of this post. It makes outrageously good beef kabobs. Like I said, though, I've never served them with a sauce or pita pockets.

I'm also fretting a tad bit over side dishes. In my searches, Greek salads seemed to be extremely popular. I am not so fond of Greek salads myself, so I'm wondering about other options. It sounds like potato salad (my original plan) is too heavy. To me, a green salad is boring. Again, any suggestions?


Beef of choice, of course cut into small pieces (she recommends round or chuck)
2/3 cup oil (she says simply veggie oil, like Wesson, but I don't use Wesson, so I've opted for rice bran oil)
1/2 cup apple cider vinegar
1 clove garlic, crushed (I always up that a bit)
1 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce (no biggie, but I use tamari)
1 T. worcestershire sauce
1 T. dry mustard
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