Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Spiced Beef Souvlaki with Pickled Vegetable Tzatziki and Beetroot Raita
A bold fusion of Indian and Greek cuisines featuring marinated beef skewers infused with warm Indian spices, served with a creamy Greek tzatziki base enhanced with Indian pickled vegetables, and topped with a vibrant beetroot-carrot raita. This dish marries the smoky char of Greek souvlaki with the aromatic depth of Indian masalas, creating an unexpectedly harmonious Mediterranean-South Asian experience.
50 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour6/10
Umami7/10
Spicy5/10
🥄 Texture
Tender, medium-rare beef cubes with a charred exterior and juicy interior contrast with creamy yogurt-based tzatziki. Pickled vegetables and grated beet/carrot raita add crunchy and slightly fibrous elements for a balanced mouthfeel.
👃 Aroma
Warm, fragrant spice notes from garam masala, cumin and coriander mingle with grilled beef and a toasty char. Bright citrus, dill and mint plus vinegary pickled vegetable notes give a fresh, tangy top note.
🍷 Pairs Well With
A chilled dry rosé or a crisp pilsner; alternatively, a medium-bodied Grenache/Garnacha or a lightly spicy Riesling if you prefer white.
🥗 Side Dishes
Warm pita or flatbreads, lemony bulgur or couscous salad (tabbouleh-style), grilled vegetables (peppers, zucchini, eggplant), cucumber-tomato salad, or a simple saffron or cumin rice pilaf.
Ingredients(23 items)
- 11.5 pounds beef sirloin (cut into 1.5-inch cubes)
- 21/2 cup plain Greek yogurt
- 33 tablespoons olive oil
- 42 tablespoons garam masala
- 51 tablespoon ground cumin
- 61 tablespoon ground coriander
- 71 teaspoon turmeric powder
- 81 teaspoon red chili powder
- 94 cloves garlic (minced)
- 101 tablespoon fresh ginger (grated)
- 112 tablespoons lemon juice
- 121 teaspoon salt
- 131/2 teaspoon black pepper
- 141 cup pickled vegetables (mixed: pickled radish, pickled green beans, pickled carrots - drained and chopped)
- 151 cup Greek yogurt (for tzatziki base)
- 162 tablespoons fresh dill (chopped)
- 171 large beet (grated or finely diced)
- 181 large carrot (grated or finely diced)
- 191 medium tomato (diced)
- 202 tablespoons fresh mint (chopped)
- 211 tablespoon cumin seeds (toasted)
- 221/2 teaspoon chaat masala
- 23Wooden skewers (8-10, soaked in water for 30 minutes)
Nutrition Information(per serving)
385
Calories
42g
Protein
12g
Carbs
18g
Fat
Instructions
- 1
In a large bowl, combine 1/2 cup Greek yogurt, 2 tablespoons olive oil, garam masala, cumin, coriander, turmeric, red chili powder, minced garlic, grated ginger, lemon juice, salt, and black pepper to create the marinade.
- 2
Add beef cubes to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
While beef marinates, prepare the pickled vegetable tzatziki: In a bowl, combine 1 cup Greek yogurt, 2 tablespoons olive oil, chopped pickled vegetables, fresh dill, salt, and pepper. Mix well and refrigerate until ready to serve.
- 4
Prepare the beetroot-carrot raita: In another bowl, combine grated beet, grated carrot, diced tomato, fresh mint, toasted cumin seeds, chaat masala, and a pinch of salt. Mix gently and set aside.
- 5
Remove beef from refrigerator 15 minutes before cooking to bring to room temperature.
- 6
Thread marinated beef cubes onto soaked wooden skewers, leaving small gaps between pieces for even cooking.
- 7
Heat a grill pan or outdoor grill to high heat (around 400-450°F). Lightly oil the grill surface.
- 8
Place beef skewers on the hot grill and cook for 3-4 minutes per side for medium-rare, turning occasionally for even charring. Total cooking time should be 12-16 minutes depending on cube size and desired doneness.
- 9
Remove skewers from heat and let rest for 2-3 minutes.
- 10
To serve, spread pickled vegetable tzatziki on a serving platter or individual plates.
- 11
Arrange grilled beef skewers over the tzatziki base.
- 12
Top with a generous spoonful of beetroot-carrot raita.
- 13
Garnish with additional fresh herbs (mint and dill) and a sprinkle of chaat masala if desired.
- 14
Serve immediately while beef is still warm.
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