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SKEWERS - RIB EYE - Sirloin, Sweet Potato and Garlic Kebobs
Nb persons: 4
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| DMN SIRLOIN, SWEET POTATO AND GARLIC KEBABS | |
| 1 1/2 pounds | sirloin steak, cut into 1-inch cubes |
| 1 | sweet potato, peeled and cut into 1/4-inch-thick and 1-inch-long slices |
| 1 | onion, cut into 1 1/2-inch pieces |
| Garlic cloves, peeled | |
| 1 teaspoon | kosher salt |
| Extra-virgin olive oil | |
| Pepper | |
| Skewers | |
Yogurt sauce, for dipping (recipe follows)
One hour before grilling, soak the skewers in water (if using wooden skewers). Heat the grill to 350 to 400 F.
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. Makes 4 servings.
Garlic red pepper yogurt sauce:
Combine 1 cup plain yogurt, 2 garlic cloves, rough chopped, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1 tablespoon olive oil and the juice of 1 lemon.
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