Indoor Beef "kabobs" -- Persian Kabob Barg

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless beef short rib
• 1 cup plain low-fat yogurt
• 2 -3 tablespoons garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional and not strictly authentic, but i like it!)
• 1 tablespoon olive oil

Recipe

• 1 cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
• 2 mix all other ingredients except olive oil in a large plastic bag. alternatively, of course, a bowl with a cover is fine.
• 3 coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
• 4 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.
• 5 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.
• 6 rest on a plate in a very low oven while you cook the rest of the meat in batches.
• 7 cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
• 8 serve over rice.