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
Ingredients
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1
head garlic, divided
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1 cup
full-fat Greek yogurt
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1 tablespoon
lemon juice (or more to taste)
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1 teaspoon
dried mint (NOT fresh)
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1 pound
ribeye steak (thick-cut)
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1 teaspoon
ground cumin
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1 teaspoon
garlic powder
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1/2 teaspoon
dried thyme
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1/2 teaspoon
dried rosemary
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1/2 teaspoon
dried oregano
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1 tablespoon
olive oil
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1/2 teaspoon
cayenne (or to taste)
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5 to 6
metal skewers, to grill
Directions
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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.
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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.
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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.
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Let the kebabs rest 5 minutes, covered in aluminum foil. Serve with the cool yogurt sauce.
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.
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