Indoor Beef "kabobs" -- Persian Kabob Barg

Recipe by Sass Smith
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READY IN: 8hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
  • Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.
  • 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.
  • 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.
  • 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.
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