Indoor Beef Kabobs -- Persian Kabob Barg

• 1 lb boneless beef short rib
• 1 cup plain low-fat yogurt
• 2 -3 tablespoons garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional and not strictly authentic, but I like it!)
• 1 tablespoon olive oil

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.

boneless beef short rib, yogurt, garlic, salt, ground black pepper, red pepper, olive oil

Taken from www.food.com/recipe/indoor-beef-kabobs-persian-kabob-barg-426258 (may not work)