Indoor Beef "Kabobs" -- Persian Kabob Barg – a delicious recipe with boneless beef short rib, yogurt, garlic, salt, ground black pepper, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
427
kcal
Calories
25
g
Fat
20
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb boneless beef short rib, 1 cup plain low-fat yogurt, 2 -3 tablespoons garlic, minced, 1 teaspoon salt, and more.
Yes, Indoor Beef "Kabobs" -- Persian Kabob Barg falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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