Wednesday, August 9, 2017

Ribeye Kabobs with Yogurt Sauce




Ribeye kabobs with Yogurt Sauce
Serves 2
  • 1 head garlic, divided
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon lemon juice (or more to taste)
  • 1 teaspoon dried mint (NOT fresh)
  • 1 pound ribeye steak (thick-cut)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  1. Grate one clove of garlic through a microplane, or finely mince. Place in a bowl along with the yogurt, lemon, dried mint, and salt to taste. Stir well and set aside. Sauce can be made a few hours in advance.
  2. Cut the ribeye into 1 to 1 1/2-inch chunks. Push the remaining garlic through a garlic press, or finely mince. Place the steak and garlic in a large bowl, along with the cumin, garlic powder, thyme, rosemary, oregano, olive oil, cayenne, and salt to taste (be generous!). Toss well to coat.
  3. Get your grill nice and hot! Thread the chunks of steak through the skewers, leaving a half inch gap between pieces. Grill on the hot side for about 10 minutes (medium-rare) to 15 minutes (well-done), turning occasionally to get a good char on each side. Move the skewers around in case of flare ups to prevent them from burning.
  4. Let the kebabs rest 5 minutes, covered in aluminum foil. Serve with the cool yogurt sauce.

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