Shawarma-Inspired Steak Kebabs

Inspired by the warm spice blend of shawarma, these Steak Kebabs marinate cubed Pre New York Strip in tomato paste, coriander, turmeric, and cumin before a quick turn on the grill. A chilled garlic yogurt sauce, warm pita, and bright tomato cucumber salad round out the platter. Pre's New York Strip stays lean and tender, making it well suited to a quick marinate-and-grill format.

Total Time: 1 hour 20 minutes (plus 1–8 hours marinating time)

Servings: 4–6

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Steak Kebabs Ingredients

• 2 10-ounce Pre New York Strip steaks

• 5 large garlic cloves, mashed

• 1 large lemon, zested

• ½ cup mayonnaise

• 1 cup yogurt

• 2 teaspoons kosher salt, divided

• 3 tablespoons double-concentrated tomato paste

• 1 tablespoon ground coriander

• 1 teaspoon ground turmeric

• ½ teaspoon cayenne pepper

• ½ teaspoon ground cumin

• ½ cup neutral oil

•   2 tablespoons fresh lemon juice

• Pita bread, for serving

• Cucumbers, sliced, for serving

• Radishes, sliced, for serving

• Lemon wedges, for serving

• 6 to 8 long wooden skewers, soaked 1 hour, or metal skewers

Instructions:

1. Rinse lemons, cut in half horizontally, and remove any seeds. Brush cut sides with olive oil and sprinkle with kosher salt.

   
   

2. Gather fresh herbs and tie the bottom stems together with kitchen twine to form a basting broom. Tie the basting broom to the end of the handle of a wooden spoon. Brush the herbs with olive oil.

   
   

3. Preheat grill or grill pan over medium high heat. Place lemons cut side down and cook undisturbed 5 to 7 minutes, until the exposed flesh is caramelized and charred.

   
   

4. Move lemons to the coolest section of the grill, or set the pan off heat to rest while the steaks cook.

   
   

5. Pat ribeye dry and season generously with kosher salt. Let rest at room temperature about 30 minutes.

   
   

6. Grill ribeye over high heat 4 to 5 minutes per side, basting with the olive-oil-brushed herb broom as it cooks. (Why: high heat creates a flavorful crust through the Maillard reaction.)

   
   

7. Cook to an internal temperature of 125º F for medium-rare, adjusting time for thickness and preferred doneness.

   
   

8. Remove steaks and rest 5 to 10 minutes.

   
   

9. Squeeze the warm grilled lemon directly over each steak, then baste once more with the herb broom.

   
   

10. Slice the Grilled Lemon Ribeye against the grain and finish with flaky finishing salt.