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Sirloin, Sweet Potato, Garlic Kebabs with Garlic Red Pepper Yogurt Sauce

Ingredients

  • 1 1/2 pounds Rancher’s Reserve ® sirloin steak, cut into 1 inch cubes
  • 1 sweet potato, peeled and cut into 1/4 inch thick slices (also halve them if the sweet potato is large)
  • 1 onion, cut into 1 x 1 1/2 inch pieces
  • garlic cloves, peeled
  • 1 teaspoon kosher salt
  • extra-virgin olive oil
  • pepper
  • skewers
  • yogurt sauce, for dipping (see recipe below)

For the garlic red pepper yogurt sauce:

  • 1 cup plain yogurt
  • 2 garlic cloves, rough chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • juice of 1 lemon

Instructions

  • 1 hour before grilling, soak the skewers in water (if using wooden skewers).
  • Heat the grill to 350-400 degrees.
  • On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. Coat each skewer with 1/2 teaspoon of oil, salt and pepper.
  • Grill 6-7 minutes per side. Serve warm with garlic red pepper yogurt sauce.

For the garlic red pepper yogurt sauce

  • Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge.

Notes

Depending on how many garlic cloves you want on the skewers, you may need to peel 1 to 2 heads of garlic.