Large ribeye cubes are marinated with onion and olive oil, then cooked on a hot grill. The outside browns while the meat stays juicy, making this a distinctive addition to a classic kebab spread.
Mix the grated onion with olive oil, garlic, thyme, black pepper, salt, and Turkish red pepper flakes. Add the ribeye cubes and rub them thoroughly with the mixture.
Cover and refrigerate for at least 60 minutes so the onion juice can flavor the meat.
Thread the meat onto metal skewers with small spaces between the pieces. If packed tightly, the centers may not cook.
Cook on a hot grill, turning, for 4–5 minutes per side. To use an air fryer, cook at 200°C / 390°F for 12 minutes. If you do not have an air fryer, cook for a similar time on the broiler setting of an oven preheated to 200°C / 390°F.
After marinating, refrigerate the meat for at least 60 minutes; a shorter marinade may make it tough. Remove the skewers from the refrigerator 15 minutes before cooking so the center does not stay cold.
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