Dinner · Meat & Poultry Mains
Shawarma-Inspired Short Rib Skewers
- Serves
- 6 servings
Bring it to the table
About this recipe.
Garlicky yogurt-marinated beef skewers with warm spices and a reserved cool yogurt sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 large lemon (finely grated zest)
- 4 large garlic cloves (finely grated)
- 1 cup mayonnaise
- 1 cup plain whole-milk Greek yogurt
- 2 teaspoons fresh lemon juice (for the sauce)
- 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe, plus more to taste)
- 2 tablespoons fresh lemon juice (for the marinade)
- 2 tablespoons double-concentrated tomato paste
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 3 tablespoons vegetable oil (plus more for grill)
- 2 lb boneless beef short ribs (cut into 1/2-inch cubes)
- pita bread (for serving)
- cherry tomatoes, Persian cucumbers and radishes (halved, sliced or quartered for serving)
- lemon wedges (for serving)
Leave a little space on the skewers
Small gaps let heat reach the sides of the beef pieces. Keep the cubes similar in size for even cooking.
At the table
Set the skewers on warm pita and pass the crisp vegetables and chilled sauce.
The cooking plan
How to make Shawarma-Inspired Short Rib Skewers.
Mix the lemon zest, garlic, mayonnaise, yogurt and 2 teaspoons lemon juice. Season lightly to taste. Transfer 1/2 cup to a separate covered bowl and refrigerate for serving.
Mix the tomato paste, coriander, turmeric, cayenne, cumin, oil, measured salt and remaining lemon juice into the larger portion of sauce. Toss in the beef, cover and refrigerate for at least 1 hour and up to 12 hours.
Prepare a grill for medium-high heat and oil the grate. Lift the beef from the marinade and let excess drip off. Thread onto metal skewers or pre-soaked bamboo skewers, leaving small gaps between pieces. Discard the used marinade.
Grill, turning several times, for about 6–10 minutes, until browned and cooked to at least 145°F. Rest for at least 3 minutes; warm the pita on the grill while the meat rests.
Arrange the skewers over the pita with the vegetables, lemon wedges and the clean reserved yogurt sauce.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Shawarma-Inspired Short Rib Skewers
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 large lemon finely grated zest
- 4 large garlic cloves finely grated
1 cup mayonnaise- 1 cup plain whole-milk Greek yogurt
- 2 teaspoons fresh lemon juice for the sauce
- 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe, plus more to taste
- 2 tablespoons fresh lemon juice for the marinade
- 2 tablespoons double-concentrated tomato paste
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 3 tablespoons vegetable oil plus more for grill
- 2 lb boneless beef short ribs cut into 1/2-inch cubes
- pita bread for serving
- cherry tomatoes, Persian cucumbers and radishes halved, sliced or quartered for serving
- lemon wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the lemon zest, garlic, mayonnaise, yogurt and 2 teaspoons lemon juice. Season lightly to taste. Transfer 1/2 cup to a separate covered bowl and refrigerate for serving.
- Mix the tomato paste, coriander, turmeric, cayenne, cumin, oil, measured salt and remaining lemon juice into the larger portion of sauce. Toss in the beef, cover and refrigerate for at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat and oil the grate. Lift the beef from the marinade and let excess drip off. Thread onto metal skewers or pre-soaked bamboo skewers, leaving small gaps between pieces. Discard the used marinade.
- Grill, turning several times, for about 6–10 minutes, until browned and cooked to at least 145°F. Rest for at least 3 minutes; warm the pita on the grill while the meat rests.
- Arrange the skewers over the pita with the vegetables, lemon wedges and the clean reserved yogurt sauce.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
Beef Stroganoff Soup
Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.