Yogurt Indian Steak Kabobs

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.

Indian yogurt steak kabobs

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.

Spicy Indian yogurt steak kabobs

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.

Indian steak kabobs

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).

Indian yogurt marinated steak kabobs

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.

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!

Yield: 4 servings

Indian Yogurt Steak Kabobs

Indian Yogurt Steak Kabobs
These Indian yogurt 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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  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. Drain and set aside.
  3. Cut any larger potatoes in half.
  4. Preheat grill over medium-high heat and grease the grates.
  5. Thread the skewers by placing a piece of steak, potato, steak, potato, steak in that order.
  6. 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.
  7. Remove from grill, garnish with cilantro and serve with more Greek yogurt dip.
*This post is sponsored by Sabra as part of my work with them as a Sabra Tastemaker. All content and opinions are my own.

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9 Comments

  1. Carla

    Ha I know what you mean by the smell! Especially if you store leftover curry in a container. Then that container smells like curry forever. These steak kabobs sound amazing as I love Indian food!

    Reply
  2. Amy @Very Culinary

    Haha! YES. When we were looking at houses to buy several years ago, we found this one we loved….except we knew who the previous owners were by the smell. And we also knew we’d pretty much have to strip the carpet, floor boards, and walls to ever get it out. We bought a different home. Lol. BUT, I absolutely love Indian flavors. I use cumin and garam masala all.the.time. And, of course I love Sabra! Love this recipe.

    Reply
  3. Krista @ Joyful Healthy Eats

    Oh gurl! My spice cabinet is a mess too! I end up have random kitchen utensils on the counter because I don’t have the space to put them away! I NEED to organize asap! :(

    These kabobs sound killer! Loving all the flavors and the yogurt dipping sauce! Incredible!

    Reply
  4. Cookin Canuck

    I love the idea of grilling baby potatoes alongside the steak! And curry flavors never get old with me (but I hear you on not wanting my house to smell like curry 24/7). What a perfect way to use that Sabra yogurt dip!

    Reply
  5. Lisa

    Instead of a spice cabinet, I have a spice drawer filled with tiny bags of spices that I buy from bulk bins. It is a HUGE mess too!

    These kabobs look amazing, Gina!

    Reply
  6. Lori @ Foxes Love Lemons

    Same story here with Indian food. I don’t know WHY I don’t make it more often, because when I do, I totally love it. These kabobs look so hugely flavorful, they’re practically jumping off my screen. That Sabra Diced Onion yogurt dip is one of my fav dips, too!

    Reply
  7. Jennie @onesweetmess

    It’s just as bad as the lingering fish scent after pan frying trout. That was what my house smelled like last week, and it’s not a good scent. Way to go with the idea to take the curry outdoors. Love these kabobs.

    Reply
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