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ribeye kebabs with yogurt sauce

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Ribeye Kebabs with Yogurt Sauce

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.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • Let the kebabs rest 5 minutes, covered in aluminum foil. Serve with the cool yogurt sauce.

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