I’ve been making this for years.
It’s one of my favorite recipes for Beef Kabobs.
I can’t believe I haven’t posted it before now!
I have to tell you that it’s a bit time consuming because it has a couple of different components that go into making the dish.
In my humble opinion, it’s totally worth the effort!!!
My family gets almost giddy when they hear that this is what we’re having for dinner!
It’s one of the most frequently requested grilling recipes I have.
I love Kabobs.
Eating food that comes from a stick is always infinitely more fun than eating something just off a plate!
I also like that when the meat is cut into pieces it creates more surface area which allows better flavor penetration by the marinade.
These don’t need marinade too long.
The problem I have with doing that is that I find the cooking times vary and I feel like one or the other ends up being sacrificed.
When my son grills he has a hissy fit if I mix the meat with veggies so, in the interest of family peace, I generally make my kabobs either meat or veggie.
I guess pretty is as pretty does………
If you’re pinched for time, you can skip the tzatziki sauce altogether and the kabobs will still be delicious.
Also, if you’d prefer, you can serve these with tzatziki sauce purchased from the grocery store.
The cucumber-yogurt sauce in this recipe is really delicious though, so if you have the time, you should definitely make it!
I use the sauce on lots of other things instead of regular tzatziki sauce because I love it so much!
If you’re using bamboo skewers remember to soak them for a few hours before you thread them.
Source: Roger Freedman via BHG’s Simply Perfect Grilling
Indian Spiced Beef Kabobs
- Cucumber-Yogurt Sauce:
- Plain Yogurt - 8 Ounces
- English Cucumber, Very Finely Chopped - 2/3 Cup
- Red Onion, Very Finely Chopped - 1/4 Cup
- Fresh Mint, Very Finely Chopped - 2 Teaspoons
- Fresh Cilantro, Very Finely Chopped - 1 Teaspoon
- Dried Cumin - 1 Teaspoon
- Fresh Lemon Juice - 1 Teaspoon
- Salt - 1/4 Teaspoon
- Wet Rub:
- Large Red Onion, Cut Into 2 Inch Pieces - 1/2
- Garlic Cloves, Peeled - 6
- Fresh Mint, Coarsely Chopped - 2 Heaping Tablespoons
- Fresh Marjoram Leaves - 1 Heaping Tablespoons
- Dried Paprika - 2 Tablespoon
- Salt - 1 Tablespoon
- Ground Ginger - 2 Teaspoons
- Ground Coriander - 2 Teaspoons
- Black Pepper - 2 Teaspoons
- Ground Turmeric - 1 Teaspoons
- Ground Cinnamon - 1/4 Teaspoons
- Olive Oil - 1/3 Cup
- Fresh Lemon Juice - 1/3 Cup
- Beef Sirloin, Cut Into 1 1/2 Inch Cubes - 3 Pounds
- Bamboo Skewers Soaked In Water For A Few Hours
Make Cucumber-Yogurt Sauce: 1. In a small bowl mix together all ingredients. Cover and refrigerate until ready to use up to 8 hours.
Make The Wet Rub: 1. In the work bowl of a food processor or blender, add all wet rub ingredients and process until smooth. Use immediately or cover and refrigerate up to 1 week.
Make Kabobs: 1. In a large bowl, add cubes of sirloin and wet rub and toss until meat is evenly coated with rub. Cover and refrigerate approximately 2 hours. 2. Thread cubes onto skewers, leaving 1/4 inch between pieces. Grill skewers on medium direct heat until desired doneness. Generally 8-12 minutes