Tandoori Ribeye Steak Skewers

2 10-ounce ribeye steaks 1 tbsp whole black peppercorns 1 Jar Classic Tandoori Marinade 1 Jar Rogan Josh Sauce

Crush 1 tbsps peppercorns using a pestle and mortar or blender. Cut each steak into 8 even pieces, 16 pieces total. Pop the raw meat into a bowl, add 2 tbsp (30g) Classic Tandoori Marinade, and your freshly crushed pepper. Mix well. Let that marinade for a minimum of 30 minutes. Then skewer the meat onto metal or wooden skewers. If using wood, make sure to soak them overnight. 4 pieces per skewer. Grill the meat on embers until nicely cooked and lightly charred. Heat the Rogan Josh Sauce on the stove or on the grill. Pour Rogan Josh Sauce into a deep side dish, ready for dipping your skewers into.