Ribeye Kebabs with Yogurt Sauce

July 11, 2016
3 Ratings
Photo by Bobbi Lin
  • Serves 2
Author Notes

I lived in Southern California for two years, where it was almost always grilling season. We mostly like to keep it simple on the fire—tasty cuts, well seasoned, with a good char. But sometimes a little something extra, like the easy marinade and sauce in this recipe, really elevated our summer dinners to something special. The marinade is really a damp rub of herbs and spices, and the sauce has an unexpected depth lent by the dried mint. Serve the kebabs with roasted vegetables and rice for a full meal, or on its own as an appetizer. —Tanya

Test Kitchen Notes

WHO: Tanya is a blogger with a Community Pick already under her belt.
WHAT: Grilled kebabs made even more weeknight-friendly by the lack of a long marinating time.
HOW: Just toss cubed ribeye with the marinade (a flurry of spices and garlic), thread onto skewers, heat up the grill, and go. And then serve with the refreshing yogurt sauce, of course.
WHY WE LOVE IT: No marinating time—really—and the kebabs don't suffer from it one bit. The spices come through loud and clear and addictive, even in the yogurt sauce, which calls for dried mint. After a few hours, it hydrates in the yogurt and makes for a wonderfully cool sauce. —The Editors

What You'll Need
  • 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 tablespoon olive oil
  • 1/2 teaspoon cayenne (or to taste)
  • 5 to 6 metal skewers, to grill
  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.

See what other Food52ers are saying.

  • Cooks and Kid
    Cooks and Kid
  • Tanya
  • jencordes
  • Linda D
    Linda D
A sometimes bad-Indian in America, with an odd kimchi habit (eaten in front of the fridge, straight out of the jar) and a heavy hand with spices.

5 Reviews

jencordes December 27, 2019
Loved this! Made the first time with ribeye and will try it with tenderloin tonight!
Linda D. July 30, 2019
Thanks, Tanya! So delicious that we are making it again this weekend! We grilled zucchini alongside and served with Basmati rice. Again, yum!
Alicia T. August 4, 2016
This was such a delicious and simple dinner. My husband and I loved it! I think I still had garlic coming out of my pores the following day, but it was worth it. I'll definitely be making this again. Thank you!
Cooks A. July 30, 2016
Looks great! Sounds delicious. Good luck!!
Tanya July 30, 2016
Thanks! You too!