Grilled Beef Skewers Recipe

Prepare marinade

In a large bowl combine 3 tablespoons olive oil, minced garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp black pepper, 1.5 tsp kosher salt, 2 tablespoons lemon juice and 2 tablespoons yogurt (if using). Whisk until combined.

Marinate beef

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 30 minutes still improves flavor.

Skewer the beef

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread beef cubes onto skewers leaving a small gap between pieces so heat circulates. Arrange skewers on a tray and bring to room temperature for 15–20 minutes before grilling.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill skewers 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C) depending on cube size, turning to get an even char. Total cook time 8–12 minutes. Transfer to a plate and rest 5 minutes before serving.

Make dough: In a mixing bowl whisk 2 cups flour and 1/2 tsp salt. Stir in 1 tablespoon oil. Gradually add about 3 tablespoons warm water (start with 2–3 tbs) and mix until a shaggy dough forms; add up to 1–3 tbs more water as needed to bring dough together. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover with a towel and rest 20–30 minutes.

Divide & roll: Divide dough into 8 equal pieces (for 8 chapatis). Roll each into a ball, flatten slightly and dust with flour. Roll each ball into a thin 7–8 inch circle, rotating and keeping even thickness.

Cook: Heat a heavy skillet or cast-iron pan over medium-high. Brush the pan lightly with oil. Cook each chapati 30–45 seconds until bubbles form, flip and cook 30–45 seconds until light brown spots appear. Press gently with a cloth or spatula to encourage puffing. If desired, finish over an open flame briefly for extra char. Keep cooked chapatis wrapped in a clean towel to stay warm.

Combine 3/4 cup chopped parsley, 1/4 cup chopped cilantro, 1 tablespoon chopped capers, 1 minced garlic clove, 1 tablespoon red wine vinegar, 3 tablespoons olive oil, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir to combine and taste-adjust seasoning. Let sit 10–15 minutes to meld flavors before serving.

Whisk together 1 cup Greek yogurt, 1 tablespoon lemon juice, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp hot sauce or pinch cayenne (if using) and 1/4 tsp salt. Chill until ready to serve.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt; heat just until sugar and salt dissolve. Pour hot brine over onions, press down to submerge, let cool to room temperature, then refrigerate at least 30 minutes. Onions will be ready in 30 minutes and keep up to 2 weeks refrigerated.

Arrange grilled beef skewers on a platter with warm chapatis, a bowl of salsa verde, spiced yogurt, and quick pickled onions. Garnish with fresh cilantro leaves and lemon wedges. To eat: spread chapati with yogurt, top with sliced beef from the skewers, spoon salsa verde and pickled onions, squeeze lemon, fold and enjoy.