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Bon Appétit

Shawarma-ish Short Rib Kebabs

4.5

(4)

short rib kebabs with veggies on white plate with fork and knife on red napkin on pale white background
Photograph by Joe Lingeman, food styling by Pearl Jones, prop styling by JoJo Li

Not actually rib meat but close enough physically (it comes from the neighboring chuck or shoulder section) to masquerade as such, boneless short ribs can be treated like steak—cooked hot and fast to the doneness of your choice. A garlic-infused yogurt sauce pulls double duty here, serving as both a bright condiment to spread over your bread and as a tenderizing marinade once mixed with warming spices and a squirt of tomato paste. Consider the accompaniments mere suggestions. Use some, none, or all of them—choose a large square of lavash instead of pita, or add pickled onions and a swipe of harissa for some kick.

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What you’ll need

Recipe information

  • Yield

    4–6 servings

Ingredients

Zest of 1 large lemon

4

large garlic cloves, finely grated

1

cup mayonnaise

1

cup plain whole-milk Greek yogurt

2

tsp. plus 2 Tbsp. fresh lemon juice

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

2

Tbsp. double-concentrated tomato paste

1

Tbsp. ground coriander

1

tsp. ground turmeric

½

tsp. cayenne pepper

½

tsp. ground cumin

3

Tbsp. vegetable oil, plus more for grill

2

lb. boneless beef short ribs, cut into ½" cubes

Pita bread, halved cherry tomatoes, sliced Persian cucumbers, quartered trimmed radishes, and lemon wedges (for serving)

Special equipment

Ten to twelve 8"–12"-long bamboo skewers, soaked 1 hour, or metal skewers

Preparation

  1. Step 1

    Whisk zest of 1 large lemon, 4 large garlic cloves, finely grated, 1 cup mayonnaise, 1 cup plain whole-milk Greek yogurt, and 2 tsp. fresh lemon juice in a large bowl to combine; season yogurt sauce with kosher salt. Transfer ½ cup sauce to a small bowl; cover and chill until you’re ready to serve kebabs.

    Step 2

    Whisk 2 Tbsp. double-concentrated tomato paste, 1 Tbsp. ground coriander, 1 tsp. ground turmeric, ½ tsp. cayenne pepper, ½ tsp. ground cumin, 3 Tbsp. vegetable oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 2 Tbsp. fresh lemon juice into remaining yogurt sauce in large bowl. Add 2 lb. boneless beef short ribs, cut into ½" cubes; toss to coat. Cover and chill at least 1 hour and, preferably, up to 12 hours.

    Step 3

    Prepare a grill for medium-high heat; oil grate. Remove short ribs from marinade, letting excess drip back into bowl (some marinade will cling to meat and that’s okay!). Thread meat onto skewers, spacing slightly apart to allow for airflow while grilling, and season lightly with salt. Grill kebabs, turning a few times, until browned and just cooked through, 6–10 minutes.

    Step 4

    While the kebabs are grilling, lightly warm pita bread on other side of grill. Transfer to a platter.

    Step 5

    Place kebabs on top of pita and arrange halved cherry tomatoes, sliced Persian cucumbers, quartered trimmed radishes, lemon wedges, and reserved yogurt sauce around.

Explore Bon AppétitMainDinnerEasyHealthyishGrillingSkewerShort RibBeefMeatYogurtSummer
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Reviews (4)

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  • Did this with shrimp. Excellent

    • A cook from Buffalo

    • Buffalo, NY

    • 6/4/2023

  • Love the flavor on this one. I ditched the kabobs after the first time I made these because of the mess. I use flank or skirt steaks cut into 5inch steaks to marinate and grill, then chop after cooked.

    • Beth

    • SF Bay Area

    • 3/11/2023