Indoor Beef Kabobs - Persian Kabob Barg

Time

Prep 510 min · Cook 15 min · 525 min total

Difficulty

medium

1. 1

   Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.

2. 2

   Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.

3. 3

   Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours. Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.

   1440 min
4. 4

   In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.

5. 5

   Rest on a plate in a very low oven while you cook the rest of the meat in batches. Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier. Serve over rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.