Sheet Pan Beef Skewers

Instructions

Marinate the meat

If you're using wooden or bamboo skewers, soak them in water for at least 1 hour to help prevent them from catching fire under the broiler (you don't need to do this with metal skewers).

In a large bowl, mix together the oil, garlic, the salt, cumin, paprika, cinnamon, allspice, black pepper, and cayenne, if using.

Add the meat and toss well to coat the pieces. Cover and let the meat marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator.

Make the yogurt sauce

In a small bowl, mix together the yogurt, a pinch of salt, garlic, and the cilantro or mint. Refrigerate until ready to serve.

Cook and serve the skewers

When you're ready to cook, set a rack about 4 inches (10 cm) below the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil.

Press meat and onions onto the skewers, alternating them and pressing the pieces next to  each other. Place the skewers on the baking sheet. TESTER TIP: If you're using wood skewers and want to retard them from catching fire under the broiler, you can wrap the exposed ends with foil.

Broil until the tops are browned and slightly charred, 3 to 4 minutes. Using oven mitts, flip the skewers over and continue broiling until the meat is browned and charred at the edges on the other side, but still rare or medium-rare inside (or medium, if you prefer), 2 to 4 minutes more.

Serve the skewers with the yogurt sauce and lemon wedges.

Mains