Shish Kabob and Haydari Recipe
Prep Time:
45 minutes
Cook Time:
14 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ pounds sirloin, cut into 2-inch cubes
  • ½ cup olive oil, divided
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 7 cloves garlic, divided
  • Juice from ½ a lemon
  • 1 teaspoon honey
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper
  • ¼ cup finely chopped parsley
  • 1 cup Greek yogurt
  • 4 ounces crumbled feta cheese
  • ¼ cup fresh dill
  • ¼ cup fresh mint
  • 2 large zucchini, chopped into 1-inch slices
  • 2 large tomatoes, halved, then cut into thirds
  • 1 red onion, halved, then cut into eighths
Directions
  1. Add the sirloin to a large bowl and mix with ¼ cup olive oil, cumin, paprika, 2 cloves of minced garlic, lemon juice, honey, 1 teaspoon salt, 1 teaspoon pepper, and parsley. Mix, using your hands, until the steak is completely coated. Let marinate for 30 minutes, or transfer to a sealable bag and marinate for up to 5 days in the refrigerator.
  2. To make the haydari, combine the yogurt, ¼ cup olive oil, feta, dill, mint, 5 cloves garlic, and a pinch of salt in a food processor. Pulse until smooth. Herbs and garlic should be chopped, not blended. Season to taste with salt as needed.
  3. To make the kabobs, heat the grill to 400 F or medium-high heat. Assemble the kabobs on metal skewers, spearing first a zucchini, then an onion slice, then a piece of steak, a tomato, and another zucchini. Continue as needed until skewer is full, then finish skewer with a piece of sirloin.
  4. Spray the kabobs with cooking oil and place on the grill over direct heat. Grill until deeply browned and charred, flipping once, about 7-10 minutes per side. Once the meat is cooked through and vegetables are soft, remove from the heat.
  5. Serve kabobs with the prepared haydari.