Sizzling Beef Skewers with Yogurt Flatbreads

• 份量: 4-6
• 准备时间: 1 hour

配料

4 large cloves garlic

½ large red onion

2 naval or Cara Cara oranges

1 bunch flat-leaf parsley

5 tablespoons olive oil

2 tablespoons plus 1 ½ teaspoons granulated sugar

2 tablespoons sumac, plus more for serving

1 teaspoon turmeric

½ teaspoon ground cinnamon

¼ teaspoon ground cayenne

Kosher salt and freshly ground black pepper

2 cups plus 2 tablespoons flour, plus more for rolling flatbreads

1 tablespoon plus 1 ½ teaspoons baking powder

3 tablespoons white wine vinegar

1 ½ cups labne, plus more for serving

2 lbs boneless short ribs

步骤

1. Prep and marinate the beef:

Finely grate 4 cloves garlic into a large bowl. Add ½ cup labne, 2 tablespoons olive oil, 1 tablespoon sugar, 1 tablespoon sumac, 1 teaspoon turmeric, ½ teaspoon ground cinnamon, ¼ teaspoon cayenne, 1 heaping tablespoon salt, lots of freshly ground black pepper, and whisk to combine.

Thinly cut 2 pounds boneless short ribs lengthwise into ½-inch slices and add to the yogurt marinade. (Putting the meat in the freezer for 30 minutes prior can help make clean cuts.) Stir to coat all pieces thoroughly and transfer to the fridge for at least 2 hours and up to overnight.

2. Make the flatbreads:

Whisk to combine the remaining 1 cup labne and ½ cup water in a large bowl. Add 2 cups plus 2 tablespoons flour, 1 tablespoon plus 1 ½ teaspoons baking powder, 1 ½ teaspoons sugar, 1 ½ tablespoons salt, and the remaining 1 tablespoon sumac, and stir to combine, mixing only until no dry bits remain. Form the dough into a singular, somewhat shaggy rounds. Cover the bowl and let rest at least one hour.

3. Make the red onion and orange relish:

Add 3 tablespoons white wine vinegar, the remaining 3 tablespoons olive oil, the remaining 1 tablespoon sugar and 1 ½ teaspoons salt to a medium bowl. Whisk to combine.

With a sharp chef’s knife, peel the exterior rind and white pith from 2 naval oranges. Chop the fruit and transfer to the bowl with the onions, along with any juice remaining on your work surface. Finely dice ¼ large red onion. Add to the bowl and mix to combine. Transfer to the refrigerator to chill. Season with salt before serving.

4. Roll the flatbreads:

Portion the flatbread dough into 6 pieces and roll into balls with floured hands. Heavily flour a work surface. Working with one ball at a time, thinly roll each portion into ovals, somewhere in between ¼- to ⅛-inch thick, flouring the surface and dough as needed. Keep flatbreads covered until ready to grill.

5. Get grilling and serve:

Preheat a grill to high. Clean and oil the grill grates.

Remove beef from marinade and thread onto skewers in a wavy formation, using two parallel skewers instead of one as necessary. (No need to wipe off the marinade.)

Season with salt.

Transfer to the grill and sear until crisped and caramelized on all sides, turning only when the underside shows signs of deep browning, about 7 minutes total. Don’t be afraid of some charring!

Clean and re-oil the grates. Transfer flatbreads to grill and cook until lightly charred on the underside, about 2-3 minutes. Flip and continue cooking until flatbreads are browned on the underside and cooked through, about 2-3 minutes, depending on the strength of your grill. (Reduce heat as necessary to prevent over-charring.)

Remove beef from skewers. If desired, slice into pieces.

Serve on flatbreads slathered with additional labne and topped with citrus relish, parsley leaves, and a final sprinkle of sumac.