In a large bowl whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, kosher salt, and black pepper until smooth.

Marinate the beef

Add the beef cubes to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 2 hours and up to 8 hours. If time is limited, marinate for 30–45 minutes.

Prep vegetables and skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut onion and bell peppers into 1½-inch pieces. Pat marinated beef dry with paper towels to remove excess marinade (this helps with browning).

Assemble kabobs

Thread beef cubes onto skewers alternating with onion, bell pepper pieces, and cherry tomatoes as desired. Leave a little space between pieces for even heat circulation. Reserve any remaining marinade for basting (discard if it contacted raw meat).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grate lightly to prevent sticking.

Grill

Place skewers on the hot grill. Grill for 10–14 minutes total, turning every 2–3 minutes to get even char and cook on all sides. Aim for internal temperature of 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Brush with a little olive oil or reserved marinade (if unused by raw meat) during grilling if desired.

Rest and garnish

Remove kabobs from grill and let rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges and optional yogurt or tzatziki.

Vermicelli Rice

Heat a medium saucepan over medium heat and add butter or olive oil. Add the broken vermicelli pieces and toast, stirring constantly, until golden brown (2–4 minutes).

Add the rinsed rice to the pan and stir to combine with the toasted vermicelli for 1 minute so grains are coated.

Pour in the chicken or vegetable broth, add salt and pepper, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Plating & Serving

Spoon vermicelli rice onto plates. Place 1 kabob (7–8 oz beef total per kabob) over the rice. Add a lemon wedge on the side and a dollop of yogurt or tzatziki if using.

Serve immediately while kabobs are hot.