Beef Kabob Spinach Salad

Photo: psfreeman

Serve this zippy salad with roasted potatoes, rolls and a mandarin orange salad. From Gail Reinford: Souderton, Pennsylvania. Recipe published in Taste of Home June/July 2006.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Marinate: 30 Minutes


  • 1/4 cup(s) packed brown sugar
  • 4 teaspoon(s) white vinegar
  • 2 teaspoon(s) chili powder
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) canola oil
  • 1/2 to 1 teaspoon(s) hot pepper sauce
  • 2 pound(s) beef top sirloin steak, cut into 1-inch cubes
  • 1 cup(s) (8 ounces) plain yogurt
  • 1/3 cup(s) chopped green onions
  • 1 garlic clove, minced
  • 1 10-ounce package(s) fresh baby spinach


  1. • In a large resealable bag, combine the brown sugar, vinegar, chili powder, salt, oil and hot pepper sauce. Add beef; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine the yogurt, onions and garlic; cover and refrigerate until serving.
  2. • Drain and discard marinade. Thread the beef cubes onto eight metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Serve with spinach and yogurt sauce.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Kabob Spinach Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy