Grilled Beef Skewers with Garlic Yogurt Sauce

Name: Grilled Beef Skewers with Garlic Yogurt Sauce
Cook time: 15 min
Yield: 4 servings
Ingredients: 30 ml water for soaking wooden skewers if needed; 30 ml olive oil divided; 20 ml lemon juice freshly squeezed, divided; 12 g garlic minced, divided; 4 g ground cumin; 3 g ground coriander; 3 g smoked paprika; 2 g dried oregano; 5 g kosher salt divided; 1 g black pepper freshly ground, divided; 680 g beef sirloin cut into 3 cm cubes; 6 g garlic minced, divided; 10 ml lemon juice freshly squeezed, divided; 3 g kosher salt divided; 1 g black pepper freshly ground, divided; 240 g plain Greek yogurt; 5 g fresh parsley chopped; 15 ml olive oil divided; 150 g cucumber diced; 180 g tomato diced; 5 g fresh parsley chopped; 4 count pita bread

Beef is marinated with garlic, lemon, olive oil, and warm spices, then grilled on skewers. The skewers are served with a quick garlic yogurt sauce, warm pita, and a cucumber-tomato salad for a complete weeknight meal.

By Julienne

Grilled Beef Skewers with Garlic Yogurt Sauce

Cook time: 15 minutes

Servings: 4

Ingredients

30 ml water for soaking wooden skewers if needed
30 ml olive oil divided
20 ml lemon juice freshly squeezed, divided
12 g garlic minced, divided
4 g ground cumin
3 g ground coriander
3 g smoked paprika
2 g dried oregano
5 g kosher salt divided
1 g black pepper freshly ground, divided
680 g beef sirloin cut into 3 cm cubes
6 g garlic minced, divided
10 ml lemon juice freshly squeezed, divided
3 g kosher salt divided
1 g black pepper freshly ground, divided
240 g plain Greek yogurt
5 g fresh parsley chopped
15 ml olive oil divided
150 g cucumber diced
180 g tomato diced
5 g fresh parsley chopped
4 count pita bread

Instructions

If using wooden skewers, soak them in the water for 20 minutes while you prep the rest. In a mixing bowl, combine 30 ml olive oil, 20 ml lemon juice, 12 g minced garlic, cumin, coriander, smoked paprika, oregano, 5 g kosher salt, and 1 g black pepper. Add the beef cubes and toss well to coat. Marinate for 10 to 15 minutes at room temperature, or up to 8 hours refrigerated if you have extra time. Beef is evenly coated and looks lightly seasoned rather than sitting in excess liquid.
Thread the beef onto 8 skewers, leaving a little space between pieces for even browning. Mix the yogurt with the remaining 6 g garlic, the remaining 10 ml lemon juice, remaining 3 g kosher salt, and remaining 1 g black pepper to make the sauce. Fold in half of the parsley. The sauce is smooth, seasoned, and aromatic; the skewers are assembled without crowding.
Preheat a grill pan or outdoor grill over medium-high heat until very hot, about 5 minutes. Oil the grates or pan lightly with the remaining 15 ml olive oil. Grill the skewers for 8 to 10 minutes total, turning every 2 to 3 minutes, until browned on all sides and the beef reaches 60 to 63°C for medium-rare or 68°C for medium. The beef is browned outside, hot in the center, and reaches the target temperature.
While the beef rests for 3 minutes, toss the cucumber, tomato, and remaining parsley with the remaining 0 g lemon juice, then season the salad with the remaining 0 ml olive oil from the marinade bowl if needed, plus a pinch of the remaining salt and pepper if desired. Warm the pita in a dry skillet or directly on the grill for about 1 minute per side. The vegetables are lightly dressed and seasoned, and the pita is warm and pliable.
Serve the beef skewers with the garlic yogurt sauce, cucumber-tomato salad, and warm pita. Each plate has grilled beef, sauce, salad, and pita ready to eat.