Indoor Beef "Kabobs" -- Persian Kabob Barg - cooking recipe

Ingredients

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

Preparation

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.