Beef Kebab With Hummus-Rosemary Sauce
If you wish, you may substitute leg of lamb or chicken breasts for the beef. The results will be equally pleasing! 1 (9oz) can Hungry Sultan Hummas Dip
- 3 tablespoons chopped fresh rosemary, divided 2 tablespoons water
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon each of salt and pepper, divided 3 tablespoons sherry wine
- 2 tablespoons basalmic vinegar
- 2 cloves garlic, miced
- 1 tablespoon dijon-style mustard
- 1 tablespoon worcestershire sauce
- 2 pounds beef top sirloin, trimmed of any fat and cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 onion, cut into 1-inch chunks
- 1 yellow squash, cut into 1/2 inch slices 4 cups hot, cooked rice
To make the dipping sauce, place hummus, 2 tablespoons of the rosemary, the water, white vinegar, oil and 1/4 teaspoon of each of the salt and pepper in a blender. Whirl until smooth; refrigerate until ready to serve.
To make the marinade, in a large shallow dish wisk together sherry wine, basalmic vinegar, garlic, mustard, worcestershire sauce and the remaining 1 tablespoon rosemary and 1/4 teaspoon of each salt and pepper. Add beef cubes; cover and marinade 30 minutes, turning occasional. Remove beef from marinade; reserve marinade.
Thread beef and vegetables onto 8, 10-inch skewers.
Grill or broil kebabs to desire doneness, basting with reserved marinade. Discard any remaining marinade. Serve kebabs on rice accompanied by dipping sauce.