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Sometimes, it’s not all about noodles and dumplings! Every once in a while, my body craves something quick, flavorful, and satisfying like these Tandoori Ribeye Steak Skewers wrapped in homemade garlic naan. It’s so simple yet bursting with spices and savory goodness, especially when paired with tangy raita and pickled red onions. Using Gymkhana’s Tandoori Marinade and Rogan Josh Sauce, I can whip up this incredible dish in under 45 minutes. Plus, the marination takes care of most of the time, so it’s perfect when I’m looking for a speedy and delicious meal.
Method
Marinate the Ribeye Skewers
Start by preparing the ribeye steak. Cut the steak into 12 even pieces. In a mixing bowl, add the classic tandoori masala and freshly crushed black pepper. Toss the steak pieces in this spice mixture until they’re evenly coated. Allow the meat to marinate for at least 30 minutes to ensure that the spices infuse the steak. If you have more time, marinate it for longer to enhance the flavors even more.
Soak the Skewers
While the steak marinates, prepare the skewers by placing them in a bowl of water. Soaking the skewers helps prevent them from burning while cooking, and it also allows for even cooking as the water helps maintain moisture in the meat. Let the skewers soak for at least 20 minutes.
Pickle the Onions
To create the tangy pickled onions, take a saucepan and combine water, white wine vinegar, sugar, salt, and black peppercorns. Bring the mixture to a simmer, stirring occasionally until the sugar dissolves. Once it’s ready, pour this hot liquid over the thinly sliced red onions in a jar. Seal the jar and let the onions pickle while you proceed with the rest of the preparation. The longer they sit, the more flavor they’ll develop.
Make the Raita
In a bowl, combine Greek yogurt with grated cucumber, diced cucumber, and minced coriander. Add grated garlic, cumin powder, salt, and black pepper powder to the mixture and stir well. Taste the raita and adjust the seasoning according to your preference. If the consistency is too thick, you can add a bit of water to thin it out until it reaches your desired texture.
Prepare the Garlic Naan
To make the garlic naan, combine the plain flour, yogurt, baking powder, and a pinch of salt in a large bowl. Mix the ingredients together until a dough forms. Once the dough is formed, divide it into four equal portions and roll each portion into a ball. On a floured surface, roll each dough ball into a thin round shape, resembling naan. In a small bowl, melt the butter and mix it with minced garlic and coriander. As you cook each naan, brush it with this garlic butter mixture to give it a rich, savory flavor.
Cook the Skewers
Heat a non-stick griddle or skillet over medium-high heat. Once the pan is hot, place the marinated ribeye skewers on the griddle and cook them for about 2-3 minutes on each side. Ensure that the steak is cooked to your preferred level of doneness. The high heat will help create a nice char on the outside while keeping the steak juicy and tender inside.
Assemble the Wrap
Once your naan is cooked, place it on a flat surface. Add the cooked tandoori ribeye skewers to the center of the naan. Spoon a generous amount of the homemade raita on top of the steak, followed by some pickled red onions. Carefully fold the naan over the filling to form a wrap. You now have a delicious and flavorful Tandoori Ribeye Steak Skewers Garlic Naan Wrap ready to enjoy!
Necessary Tools
- Mixing bowls
- Saucepan
- Skewers
- Rolling pin
- Non-stick skillet or griddle pan
- Jar for pickling onions
- Knife and chopping board
Tandoori Ribeye Steak Skewers Garlic Naan Wrap A Flavorful Fusion
Cuisine: IndianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesIngredients
270g ribeye steak, cut into 12 pieces
½ tbsp black peppercorns, freshly crushed
1 tbsp classic tandoori masala
⅓ jar Rogan Josh Sauce
3 skewers
For the Naan
115g plain flour
100g yogurt
1 tsp baking powder
Pinch of salt
1 tbsp butter
1-2 garlic cloves, minced
1 tsp coriander, minced
For the Pickled Red Onions
1 red onion, sliced
100ml white wine vinegar
150ml water
1 tbsp sugar
1 tsp salt
¼ tsp black peppercorns
For the Raita
½ cup Greek yogurt
1 tbsp cucumber, grated
1 tsp cucumber, diced
Handful coriander, minced
1 grated garlic clove
¼ tsp salt
¼ tsp cumin powder
¼ tsp black pepper powder
Water (if necessary)
Directions
- Marinate the Ribeye Skewers Start by marinating the ribeye pieces with the tandoori masala and freshly crushed black pepper. Let them sit for at least 30 minutes to soak up all the flavors.
- Soak the Skewers While the meat marinades, place your skewers in water to soak. This prevents them from burning during cooking.
- Pickle the Onions In a saucepan, bring water, vinegar, sugar, salt, and black peppercorns to a simmer until the sugar dissolves. Pour this mixture over your sliced red onions in a jar and let them pickle while you prepare the rest of the dish.
- Make the Raita Mix the Greek yogurt with the grated cucumber, minced coriander, grated garlic, cumin powder, salt, and black pepper. Taste and adjust the seasoning, and if needed, add a little water to thin it out for the perfect consistency.
- Prepare the Garlic Naan In a bowl, combine the plain flour, yogurt, baking powder, and salt until a dough forms. Divide the dough into 4 portions and roll each into a ball. Roll each ball out into a thin naan on a floured surface. In a small bowl, melt the butter and mix it with garlic and minced coriander. Brush this mixture on top of each naan as you cook it.
- Cook the Skewers Heat your griddle pan over medium-high heat and cook the marinated ribeye skewers for 2-3 minutes on each side, ensuring they’re cooked to your liking.
- Assemble the Wrap Once the naan is ready, top it with the skewered tandoori ribeye, a generous spoon of raita, and the pickled red onions. Wrap it all up and get ready to enjoy!
Notes
- Don’t Skip the Skewer Soaking Soaking the skewers in water is important to prevent them from burning while cooking. It also ensures your meat cooks evenly.
- Keep an Eye on the Naan Naan can cook quickly, so make sure you’re watching it closely while it’s on the pan. If you’re making multiple naans, try to keep the pan temperature consistent.
- Marination Time While the recipe only requires 30 minutes for marination, the longer you let the ribeye sit in the tandoori masala, the more flavorful it will be.
Serving Suggestions
- Serve the wrap with a side of crispy sweet potato fries or a simple salad for a more complete meal.
- You could also serve it with a side of extra raita for dipping, or even some grilled vegetables for added freshness.
Fun Fact
Did you know that tandoori cooking originated in the Indian subcontinent? The name “tandoori” comes from the “tandoor,” a traditional clay oven used to cook food at high temperatures, giving dishes like tandoori chicken that smoky, charred flavor we all love!
Conclusion
If you’re craving a quick yet satisfying meal, these Tandoori Ribeye Steak Skewers wrapped in garlic naan are the way to go. The smoky, spicy steak pairs perfectly with the creamy raita and tangy pickled onions, making each bite burst with flavor. This dish is so easy to make, and with just a few simple ingredients, you’ll have a restaurant-quality meal in no time. Whether for a casual weeknight dinner or a special weekend treat, it’s sure to impress everyone at the table!
