(25 minutes + marinating time, makes 8 skewers)
This is a fusion-y sort of recipe, taking a shawarma-style approach, but with Sri Lankan flavors, adapted from a recipe found in Bon Appétit magazine.
I was aiming for something I could easily prep on a weeknight and throw on the grill, and this worked really well — it takes a little marinating time, so plan ahead, but actual cooking time is minimal. It also works well with pork or chicken thighs.
(You can certainly use a more expensive cut of meat if you prefer, such as sirloin tips or anything up to filet mignon. The lime juice in the marinade here tenderizes the chuck, which can be tough otherwise for quick cooking.)
NOTE: Sri Lankan curry powder recipe can be found here; it can also be purchased online: https://serendibkitchen.com/sri-lankan-curry-powder/
zest of 2 limes
4 large garlic cloves, finely grated
1 c. mayonnaise
1 c. plain whole-milk yogurt
3 T lime juice
1 t. salt
1/3 c. ketchup
1/4 c. Worcestershire sauce
2 t. Sri Lankan curry powder
1-2 t. cayenne
3 T vegetable oil (plus more for grill)
2 lb. beef chuck, cut into 1/2″ cubes
naan bread, halved cherry tomatoes, sliced cucumbers (for serving)
1. Make sauce: In a large bowl, whisk lime zest, garlic, mayonnaise, yogurt, and 2 t. of the lime juice in a large bowl to combine, add salt to taste. Transfer 1/2 c. of sauce to small bowl for serving; cover and chill until you’re reading to eat.
2. Make marinade: Whisk into the remaining sauce the ketchup, Worcestershire sauce, curry powder, cayenne, and remaining lime juice. Add beef (or other meat), toss to coat. Cover and chill at least one hour (up to 12 hours).
3. Prepare grill for medium-high heat; oil grate. While grill is heating, remove beef from marinade, letting any extra drip back into the bowl; thread meat onto metal skewers, spacing slightly apart.
4. Grill kebabs, turning a few times, until browned and just cooked through, 6-10 minutes. Lightly toast pita on grill, and serve kebabs with peta, tomatoes, cucumbers, and reserved yogurt sauce.
