Servings 4 servings
Ingredients
- 1 pound flank steak
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon honey
- 2 teaspoons Chinese five-spice powder
- 2/3 cup plain yogurt
- 1/4 cup diced cucumbers
- 1 clove garlic, minced
- 1 teaspoon chopped fresh mint
- 2 teaspoons fresh lime juice
Instructions
- Thinly slice the flank steak across the grain into 1-inch-wide strips.
- In a medium bowl, whisk together the soy sauce, rice wine vinegar, honey and Chinese five-spice powder. Add the sliced steak and toss to combine.
- Thread the steak onto wooden or metal skewers. (If using wooden skewers, soak them in water for 30 minutes prior to using them.)
- Cook the kabobs over medium-high heat on a grill or stovetop grill pan, flipping them once, for about 5 minutes or until they reach your desired doneness.
- While the kabobs cook, combine the yogurt, cucumbers, garlic, mint and lime juice in a small bowl and stir to combine. Taste and season with salt and pepper.
- Serve the beef kabobs with the yogurt sauce for dipping.