Steak, Bell Pepper & Apricot Skewers with Creamy Cucumber-Mint Salad

Directions

1. If using wooden skewers, soak 4–6 in water until you’re ready to use them.
2. In a medium bowl, whisk together yogurt, oil, and the ground spices to form a marinade.
3. Cut the steak into 1-inch cubes and fold them into the marinade along with the apricots, then stir to coat and set aside.
4. Rinse the produce and pat it dry before use.
5. Strip mint leaves from their stems, chop finely, and reserve half for garnish in a small bowl.
6. Add the remaining mint to the yogurt-based dressing along with a pinch of salt and whisk to combine.
7. Cut cucumber into thin half-moons and toss into the dressing; set aside to allow the flavors to meld.
8. Peel and cut the onion into 1½-inch pieces; trim, seed, and cut the bell peppers into 1½-inch pieces, then add both to the steak and apricot mixture and toss to coat.
9. Preheat a grill pan or skillet over medium-high heat.
10. Thread the steak, apricots, onions, and peppers onto skewers in alternating order (or cook directly on the grill pan if you don’t have skewers).
11. When the pan is hot, brush lightly with oil and cook the skewers, turning occasionally, until the steak is cooked through and the vegetables are tender, about 8–10 minutes.
12. Transfer the skewers to a clean plate and serve with the cucumber-mint salad, finishing with the reserved mint on top.