Beef Skewers Bowl with Creamy Cukes & Crispy Spuds
9+ colorSTHE WHY BEHIND THIS RECIPE
This bowl started as a lazy “throw it together” meal—I posted it to IG a few weeks ago was shocked how many of you made it straight from the screenshot. Enough DMs later, I figured it deserved a proper write-up.
I originally used ground beef, but after making it a few more times (and hearing from a few of you), I realized skewers are the move. More char, more flavor, and makes the whole thing feel more summery. However, you can really use any protein here the combo of flavors and the sauce will make it delish.
I’ve been eating more red meat for the last 6-9 months —about 3-4x times a week—and I’ve noticed such a difference in how I feel: stronger, more stable, and better energy throughout the day. A few months ago I read Real Food for Fertility (we’re thinking about that season of life soon), and it was a powerful reminder of how essential red meat is for women. Lily Nichols breaks it down so clearly: red meat delivers highly absorbable iron, zinc, B12, and choline—nutrients that are nearly impossible to get in meaningful amounts from plants alone. Especially when it comes to preconception and pregnancy (and postpartum!), it’s so important.
But in the summer, I really don’t want a big heavy meat-and-potatoes meal. This bowl feels light and fresh—flavorful beef skewers with crispy roasted spuds, creamy cucs in a dill yogurt, quick-pickled onions, and plenty of color and crunch. It’s blood sugar–balanced, full of micronutrients, and it makes red meat feel fresh, not heavy. Hope you love it!
Yields: 2-3 servings
Total time: ~45 minutes
WHAT YOU NEED
TOOLS
Wooden or metal skewers, soaked in water if wooden
Grill or grill pan
Sheet pan (stainless steel or non-toxic non-stick)
INGREDIENTS
For the Beef Skewers
1 lb beef sirloin or flat iron, cut into 1½ cubes
1 tbsp olive oil, ghee or tallow
Spice mixture: 1½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp ground coriander, ½ tsp garlic powder, ½ tsp cinnamon, 1 tsp kosher salt
Zest of 1 lemon
For the Tallow Potatoes
1 lb yellow potatoes, quartered
1–2 tbsp tallow (or ghee, butter, or avocado oil) (Use code SONJA for 10% off Lineage)
1 ½ tsp arrowroot starch (if you have this on hand, it helps make them crispy!)
Salt and pepper
Cucumber-Dill Yogurt Sauce
¾ cup full-fat Greek yogurt
½ English cucumber, diced finely
3 tbsp fresh dill, chopped finely
1-2 cloves garlic, minced
1 tbsp lemon juice (½ a lemon)
1 tbsp olive oil
Salt, to taste
Quick Pickled Red Onions
½ red onion, thinly sliced or mandolined
2 tbsp red wine vinegar
1 tsp honey
Pinch of salt
Bowl Veg & Toppings
1 avocado, sliced
1 cup cherry tomatoes, halved if throwing in the bowl, keep whole if roasting
Extra dill or mint (for garnish)
Lemon juice from your other ½ lemon (optional)
HOW TO DO IT
1.Marinate the Beef
In a medium bowl, toss 1 lb of cubed beef with 1 tbsp olive oil, 1½ tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, ½ tsp coriander, ½ tsp garlic powder, ¼ tsp cinnamon, zest of 1 lemon, and ¾ tsp kosher salt. If time allows let marinate at room temp for 20–30 minutes while you prep everything else. If using wooden skewers, soak them in water.
2.Quick Pickle the Onions
In a small bowl, combine ½ thinly sliced red onion, 2 tbsp red wine vinegar, 1 tsp honey, and a pinch of salt. Toss and let sit to pickle while everything cooks.
3.Parboil + Roast the Potatoes
Preheat oven to 425°F. Boil 1 lb of halved or quartered yellow potatoes in salted water for 10 minutes until just tender. Drain, toss with 1–2 tbsp tallow, 1½ tsp arrowroot starch (if using), salt, and pepper, and spread on a baking sheet. I like to put them back in the pan to toss everything together to avoid using another dish.
Roast for 20–25 minutes, flipping once halfway through, until golden and crispy.
Optionally add tomatoes to the oven with a dash of olive oil when you flip the potatoes—they’ll blister and caramelize in the last 10 minutes.
4.Make the Cucumber-Dill Yogurt Sauce
In a bowl, combine ¾ cup Greek yogurt, ½ grated and squeezed cucumber, 3 tbsp chopped dill, 2 cloves minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and salt to taste. Stir well and chill until ready to use.
5.Cook the Beef Skewers (or whatever protein you are using!)
Thread the marinated beef onto skewers. If you have peppers or other veggies you want to throw on the skewer, please do! Heat a grill pan or cast iron skillet over medium-high heat. Cook skewers 2–3 minutes per side until nicely charred and cooked to your desired doneness (about 8–10 minutes total for medium).
6.Assemble the Bowls
Divide roasted potatoes among bowls. Add sliced avocado, cherry tomatoes, and pickled red onions. Lay the beef skewers over top or remove from skewers. Spoon over the cucumber-dill yogurt sauce, garnish with feta, extra herbs and a squeeze of lemon if desired, and serve warm!
SWAPS, TIPS & TRICKS
SWAPS:Beef → Use lamb, chicken thighs, ground beef, shrimp, any protein!
Tallow → Use ghee, duck fat, butter, or avocado oil
Arrowroot starch → Sub with a little cornstarch or tapioca starch for crispiness
Greek yogurt → Swap in sheep’s milk yogurt or coconut yogurt (for dairy-free)
Dill → Try fresh mint, parsley, or cilantro for a different herby vibe!
Red wine vinegar → Use apple cider vinegar or white wine vinegar
Potatoes → Use sweet potatoes or parsnips (they’ll be a bit softer/sweeter)
Cherry tomatoes → Swap with roasted bell peppers, olives, or sun-dried tomatoes
TIPSMake ahead → Yogurt sauce + pickled onions can be prepped 2–3 days early
Extra char → Finish skewers under the broiler for 1–2 minutes if needed
No grill? → Roast beef cubes at 425°F for 15–18 minutes, flipping halfway
Skip boiling → Toss raw potatoes in fat + starch and roast for ~35–40 min
Meal prep → Store components separately and assemble fresh as needed
Feeding a crowd? → Double the recipe; use two sheet pans + batch cook skewers
Nutritional Info
Per serving, yields 2-3 servings
Calories: 735
Carbohydrates: 39g
Fiber: 8g
Net carbs: 31g
Protein: 41g
Fat: 46g
Sodium: 1514mg
Sugar: 8g
