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Beef Kabobs

Servings: 6


1 cup plain yogurt
2 tablespoons onion, grated
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon Worcestershire sauce
4 drops hot pepper sauce
1 1/2 pounds boneless beef sirloin, cut in 1 1/2 inch cubes
3/4 pound whole mushrooms, stems trimmed

Cooking Directions:

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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