Yogurt-Marinated Beef Shish Kebab

By Sprig Originals ✓ · cooked up in Sprig

Sirloin cubes soak in a tangy yogurt, garlic and lemon marinade that tenderizes the meat and helps it char fast. A ripping-hot cast iron grill pan (or your broiler) does the work of a charcoal pit, giving you blistered edges and juicy pink centers in under 10 minutes. Serve with warm flatbread, sumac onions and a spoonful of the reserved garlic yogurt.

Ingredients

• 2 lb top sirloin, trimmed and cut into 1 1/2-inch cubes
• 3/4 cup whole-milk plain Greek yogurt
• 5 cloves garlic, finely grated
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 3 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 2 tsp kosher salt
• 1 1/2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3/4 tsp coarsely ground black pepper
• 1/2 tsp red pepper flakes

• 1 large red onion, cut into 1 1/2-inch squares
• 1 large red bell pepper, cut into 1 1/2-inch squares
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 8 metal or soaked bamboo skewers

• 1 cup whole-milk plain Greek yogurt
• 1 clove garlic, grated
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill or mint
• 1/4 tsp kosher salt

• 4 pita or lavash flatbreads, warmed
• 1/2 small red onion, thinly sliced
• 1 tsp ground sumac
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges
• 2 tbsp unsalted butter, melted (optional, for brushing)

Instructions

1. Pat the sirloin cubes very dry with paper towels. In a large bowl, whisk together the 3/4 cup yogurt, grated garlic, 3 tablespoons lemon juice, lemon zest, 3 tablespoons olive oil, tomato paste, 2 teaspoons salt, paprika, cumin, oregano, black pepper and red pepper flakes until smooth.
2. Add the beef and turn to coat every cube. Cover and refrigerate at least 4 hours and up to 18 hours. Do not go past 24 hours — the lactic acid will start to make the surface mushy.
3. Make the sauce: stir the 1 cup yogurt with 1 grated garlic clove, 1 tablespoon lemon juice, dill or mint, and 1/4 teaspoon salt. Refrigerate until serving.
4. Toss the onion and bell pepper squares with 1 tablespoon olive oil and 1/2 teaspoon salt in a separate bowl. Keeping vegetables and beef on separate skewers cooks both correctly, so thread the beef on 4 skewers (5–6 cubes each, barely touching) and the vegetables on the other 4.
5. Wipe the excess marinade off the beef with your fingers, leaving just a thin film — a thick coating steams instead of chars. Let the skewers sit at room temperature for 20 minutes while the pan heats.
6. Set a cast iron grill pan or heavy skillet over high heat for 6–8 minutes, until a drop of water vaporizes instantly and the pan is just beginning to smoke. Turn on your range hood and open a window.
7. Lay the vegetable skewers on the pan first and cook 6–8 minutes total, turning every 2 minutes, until blistered and crisp-tender. Move to a platter and tent with foil.
8. Add the beef skewers and press them down with tongs for good contact. Cook 6–8 minutes total, turning every 90 seconds to 2 minutes, until deeply charred on all four sides and the interior registers 130°F for medium-rare or 138°F for medium on an instant-read thermometer. Work in two batches if the skewers do not fit with space between them.
9. Brush the hot beef with melted butter if using, then rest the skewers on the platter for 5 minutes so the juices settle.
10. Toss the sliced raw onion with the sumac and parsley. Serve the skewers over warm flatbread with the sumac onions, garlic yogurt sauce and lemon wedges.
11. Broiler method: position an oven rack 4 inches from the broiler element and preheat on high for 10 minutes. Arrange the skewers on a foil-lined sheet pan set inside a second pan or on a wire rack. Broil 4–5 minutes per side, turning once, until charred and 130–138°F.

Chef's tips

Nutrition (per serving, estimated)

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