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Chef Gilligan's Labor Day beef kebabs

CHEF MICHAEL GILLIGAN

Published Monday, August 31, 2009, 9:07 AM

Updated Monday, August 31, 2009, 9:20 AM

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Read more: Culture and Lifestyle, Food and Cooking, Recipes, New York City, Main Dish Recipes, National Football League, Football, Professional Football, Sports, Holidays

Greek beef kebabs

Next Monday is Labor Day, the unofficial end of summer. Where did it go? I haven’t even had a vacation yet!

Dedicated in honor of the worker, it is also appropriately called the "workingman's holiday." The holiday is dedicated to you in respect and appreciation for the work you do in or outside of the home, union or non-union, big company, small companies, or government. As long as you work somewhere at something, this holiday is for you!

The first Labor Day was celebrated in New York City on September 5, 1882 and was started by the Central Labor Union in New York City. In 1884, it was moved to the first Monday in September where it is celebrated today. Labor Day quickly became popular and one state after another voted it as a holiday. On June 28, 1894, the U.S. congress voted it a national holiday.

Traditionally, Labor Day is celebrated by most Americans as the symbolic end of the summer. While the Fall Equinox is still a couple of weeks away, kids go back to school and summer vacations are over. So this marks the end of the season. Many people celebrate this weekend with one last picnic. It is also the date that many people close up the pool, and put away the boats. In addition, Labor Day marks the beginning of the NFL and college football seasons. The NCAA usually plays their first games the week before Labor Day, with the NFL traditionally playing their first game the Thursday following Labor Day.

GREEK BEEF KEBABS WITH YOGURT-MINT SAUCE

A slightly spicy skewer kebob that is complemented nicely with the cool, mint yogurt sauce.

Servings: 12

Ingredients:

Sauce:

1 cup plain yogurt

½ cup mint leaves, chopped

1 clove small garlic, minced

1 tablespoon fresh lemon juice

Salt and pepper

Kebabs:

1 ½ pounds beef tenderloin, trimmed and cut into 1 inch cubes

6 tablespoons Greek seasoning

1 cup water--adjust amount in order to coat beef

1 large Vidalia onion,

1 red bell pepper,

1 Portobello mushroom

Salt and pepper to taste

Method:

Sauce:

Whisk together yogurt, mint, garlic, and lemon juice. Season with salt and pepper.

Cover and refrigerate for at least one hour before serving.

Kebabs:

In a large bowl, stir together the beef and Greek seasoning and water.

Cover and refrigerate for at least one hour and up to four hours.

Soak 12 bamboo skewers in water for at least 20 minutes.

Peel and cut onion, pepper and mushroom into quarters and then in thirds.

Keep three layers together for the skewers.

Drain skewers and thread onto them the beef, mushroom, pepper and onion, alternating each until skewer is full. Season with salt and pepper.

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Chef Gilligan's Labor Day beef kebabs

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