GRILLED PRIME RIB SKEWERS W/ GREEK LEMON POTATOES & TZATZIKI

GRILLED PRIME RIB SKEWERS W/ GREEK LEMON POTATOES & TZATZIKI

A BOLD AND SUMMERY PLATE
CHARRED BEEF, CRISPY LEMON POTATOES, AND COOLING MINTY TZATZIKI.

PRIME RIB SKEWERS

SERVINGS: 4
PREP TIME: 15 minutes (plus 2–3 hours marinating)
COOK TIME: ~10 minutes

INGREDIENTS

  • 800g prime rib beef, cut into large cubes
  • 2 tbsp olive oil
  • 2 garlic cloves, grated
  • 1 tbsp fresh rosemary, finely chopped
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper
  • Metal or soaked wooden skewers

STEPS

  1. In a large bowl, combine olive oil, garlic, rosemary, lemon zest, salt, and pepper. Add the beef cubes and toss to coat.
  2. Cover and marinate in the fridge for 2–3 hours.
  3. Thread the beef onto skewers.
  4. Grill over high heat, turning every couple of minutes, until nicely charred on the outside and medium rare inside (about 8–10 minutes total).
  5. Rest 5 minutes before serving.

GREEK LEMON POTATOES

SERVINGS: 4
PREP TIME: 10 minutes
COOK TIME: 40–50 minutes

INGREDIENTS

  • 600g young potatoes, peeled
  • 2 garlic cloves, smashed
  • 1 tbsp dried Greek oregano
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tsp grainy mustard
  • Salt and black pepper

STEPS

  1. Preheat oven to 425°F (220°C).
  2. Cut potatoes into large chunks if needed. In a bowl, toss with smashed garlic, oregano, lemon zest and juice, olive oil, mustard, salt, and pepper.
  3. Transfer to a baking dish and roast for 40–50 minutes, turning halfway through, until golden and crispy.

TZATZIKI

SERVINGS: 1½–2 cups
PREP TIME: 15 minutes

INGREDIENTS

  • 1 cup full-fat Greek yogurt
  • 4–5 Lebanese cucumbers, grated
  • 2 garlic cloves, grated
  • Zest and juice of ½ lemon
  • 1 tbsp olive oil
  • 1 tbsp fresh mint, finely chopped
  • Salt and freshly cracked black pepper

STEPS

  1. Grate the cucumbers and squeeze out all excess water using a clean kitchen towel or paper towel.
  2. In a bowl, mix the yogurt with grated garlic, lemon zest and juice, olive oil, chopped mint, salt, and pepper.
  3. Fold in the cucumber and adjust seasoning. Keep chilled until ready to serve.

TO PLATE

Spread a generous spoonful of tzatziki onto each plate. Pile on the crispy lemon potatoes and top with grilled skewers. Finish with lemon wedges, a drizzle of olive oil, and a pinch of sea salt.

By Laurent Dagenais

 

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