Indian Yogurt Steak Kabobs

Indian Yogurt Steak Kabobs could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 392 calories, 25g of protein, and 25g of fat each. For $3.74 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 321 person have made this recipe and would make it again. It works well as a main course. It is brought to you by Running to the Kitchen. If you have beef tenderloin, smoked paprika, greek yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. Plenty of people really liked this Indian dish. It is perfect for valentin day. With a spoonacular score of 91%, this dish is amazing. Similar recipes include Indian-Inspired Chicken Kabobs, Breakfast Kabobs with Yogurt Dip, and Veggie Kabobs with Gingered Yogurt.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 pound beef tenderloin tips, cut into cubes/chunks for kabob

½ tablespoon roasted red chili paste

cilantro for garnish

½ teaspoon coriander

1 teaspoon curry powder

½ tablespoon garam masala

¼ cup Sabra diced onion Greek yogurt dip, plus more for dipping

grill skewers/kabob sticks

½ teaspoon smoked paprika

1 pound baby Yukon gold potatoes

Equipment:

bowl

pot

skewers

grill

Cooking instruction summary:

Toss the beef with all the spices and Greek yogurt dip in a large bowl until fully coated. Cover and set aside.Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 5-7 minutes until just slightly softened. Drain and set aside.Cut any larger potatoes in half.Preheat grill over medium-high heat and grease the grates.Thread the skewers by placing a piece of steak, potato, steak, potato, steak in that order.Place the kabobs on the grill, let cook 5 minutes then carefully flip over and cook on the other side 3-5 minutes until steak is cooked and grill marks appear.Remove from grill, garnish with cilantro and serve with more Greek yogurt dip.

 

Step by step:


1. Toss the beef with all the spices and Greek yogurt dip in a large bowl until fully coated. Cover and set aside.

2. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 5-7 minutes until just slightly softened.

3. Drain and set aside.

4. Cut any larger potatoes in half.Preheat grill over medium-high heat and grease the grates.Thread the skewers by placing a piece of steak, potato, steak, potato, steak in that order.

5. Place the kabobs on the grill, let cook 5 minutes then carefully flip over and cook on the other side 3-5 minutes until steak is cooked and grill marks appear.

6. Remove from grill, garnish with cilantro and serve with more Greek yogurt dip.


Nutrition Information:

Quickview
413k Calories
24g Protein
25g Total Fat
21g Carbs
26% Health Score
Limit These
Calories
413k
21%

Fat
25g
39%

  Saturated Fat
10g
64%

Carbohydrates
21g
7%

  Sugar
1g
2%

Cholesterol
80mg
27%

Sodium
70mg
3%

Get Enough Of These
Protein
24g
49%

Vitamin B12
3µg
51%

Vitamin B6
0.79mg
39%

Selenium
21µg
30%

Phosphorus
290mg
29%

Vitamin C
22mg
28%

Zinc
3mg
26%

Potassium
861mg
25%

Vitamin B3
4mg
23%

Iron
3mg
21%

Vitamin B2
0.32mg
19%

Vitamin B1
0.23mg
16%

Magnesium
52mg
13%

Fiber
3g
12%

Copper
0.24mg
12%

Manganese
0.21mg
11%

Vitamin B5
0.72mg
7%

Folate
27µg
7%

Calcium
41mg
4%

Vitamin K
3µg
3%

Vitamin A
142IU
3%

Vitamin E
0.2mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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