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1 cup plain yogurt2 tablespoons onion, grated1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon Worcestershire sauce4 drops hot pepper sauce1 1/2 pounds boneless beef sirloin, cut in 1 1/2 inch cubes3/4 pound whole mushrooms, stems trimmed
In shallow dish large enough to accommodate kabobs, combine yogurt, onion, salt, red pepper flakes, Worcestershire and hot pepper sauce. Alternate meat cubes and mushrooms on 6 skewers. Place in marinade and refrigerate at least 3 hours, rotating half way through time. Before grilling, scrape marinade from kabobs and pat dry. Broil 3 to 4 inches from heat, turning occasionally, for 10 minutes or until meat reaches desired degree of doneness. Kabobs can be grilled on outdoor grill as well.
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