These Indian steak kabobs are marinated in a fragrant collection of spices and diced onion Greek yogurt dip for a tender and incredibly flavorful steak and potato dinner.
I always hesitate to do Indian food at home.
My jars of garam masala and curry powder are probably two of the least used in my hot mess of a spice cabinet (seriously, it’s the one thing I’m at a loss of how to organize in my kitchen and it drives me crazy) because I’m terrified of becoming that house.
I know you know what I mean when I say that.
The one you walk into and you’re immediately slapped in the face with the smell of food.
Not the kind where you’re like “omg, this smells amazing, what’s for dinner?” but the “what rotting thing has sat in your Tupperware for too long?” kind.
The kind where the furniture in the house has absorbed the smell of spices and not in a good way.
That’s the power of curry powder my friends and it terrifies me.
When we lived in Florida, we had Indian neighbors 3 houses down.
Anytime their garage door was open and we’d walk past (which was multiple times a day with a puppy), the smell of curry would attack you 20 yards or so away on the street.
I bet some tasty food came out of that kitchen but the thought of smelling that day in and day out in the house made me want to gag.
Which is exactly why this is a grilled recipe, the perfect way to cook with all the flavorful Indian spices without stinking up your house for days on end.
The diced onion Sabra Greek yogurt dip was the first flavor I tasted and it remains my favorite.
It’s funny because I was never a huge fan of French onion dip anything but weirdly, I love this flavor and that’s exactly what it reminds me of.
I thought it would be the perfect pairing to the bold Indian spices as well as help tenderize the meat in these Indian steak kabobs in marinade form (not that beef tenderloin isn’t already amazingly tender).
Using yogurt to tenderize meat is something Indian cuisine does often. It’s how this lamb korma becomes an almost melt-in-your texture when it’s finished cooking.
I’m having trouble trying to put to words just how delicious this Indian steak was (much like this sweet and spicy Indian chicken, maybe it’s an Indian food thing?) but the kebabs were super tender, incredibly fragrant and flavorful without being overkill in the spice department and made even better with a swim in some extra Greek yogurt dip for serving.
The fresh cilantro is perfect for bringing a refreshing brightness to each bite too, don’t skip out on that.
Beef kafta is another wonderully aromatic recipe with more of a middle eastern vibe than Indian but it’s served on skewers too just like these kabobs.
If you’re looking for more recipes using Indian flavors, make sure to try these Indian chicken burgers too, they’re amazingly flavorful and super moist.
The cucumber slaw they’re topped with is so cool and refreshing, you’ll want to eat it all summer long!
Or, try this refreshing cool creamy cucumber salad, it’s got a healthier twist to it and would go so well with these Indian steak kabobs!
Need more side dish inspiration? This curry cauliflower rice is a perfect pairing and I also love crispy air fryer eggplant or air fryer mushrooms with these kebabs for umami flavor.
This simple roasted kohlrabi also goes well or, roasted romanesco is another easy vegetable option.
For a lower carb option to potatoes on the skewer, try turnips!
They can be grilled just like you can make roasted turnips and they come out weirdly similar to potatoes in both taste and texture!
- 1 pound beef tenderloin tips, cut into cubes/chunks for kabob
- 1/2 tablespoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon roasted red chili paste
- 1/4 cup Sabra diced onion Greek yogurt dip, plus more for dipping
- 1 pound baby Yukon gold potatoes
- cilantro for garnish
- grill skewers/kabob sticks
- 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.
Serving Size: 1
Amount Per Serving:
Calories: 553Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 107mgSodium: 341mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 34g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Sabra as part of my work with them as a Sabra Tastemaker. All content and opinions are my own.