BARG KABOB RECIPES

Steps:

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

Steps:

• Make The Kebab Marinade: Place saffron in a few tablespoons of hot water and let steep while you trim the meat. Trim any excess fat from the steaks, then cut into 1-inch cubes, and place in a large nonreactive bowl. Place the white onion, garlic, lime juice, salt, pepper, and saffron and saffron liquid, in a food processor and process until smooth. Marinate The Beef: Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
• Prepare A Grill: When ready to cook, heat a gas or charcoal grill to medium (about 350°F) and rub the grill with a towel dipped in vegetable oil. Remove the meat from the marinade and let any excess marinade drip off.
• Assemble The Skewers: Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. Meanwhile, in a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Grill The Kebabs: Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
• Serve: Remove meat and tomatoes from skewers. Stir together the cilantro and yogurt until well mixed. Assemble a sandwich as desired with the meat, tomatoes, lavash, yogurt, thinly sliced onions, and greens. Squeeze some lime over the top and serve.