Get out the grill. This flavorful appetizer was inspired by a dish I tasted at my friend Zov’s eponymous restaurant in Tustin, California. If you can’t find sumac locally, check the Shopping Sources under Herbs & Spices in Flavor First or try Penzeys Spices or The Spice House online.
Tip: Choose your meat wisely. Lean cuts of beef, pork and veal are packed with protein and iron, and are low in fat. Look for meats that are at least 90 percent lean; avoid marbled cuts of meat, and ask your butcher to trim any fat off the edges. Since red meat tends to be higher in unhealthy saturated fats than other protein sources, limit your intake to twice per week.
Makes 8 (2-skewer) servings
1 pound flank steak, trimmed of any external fat
1/2 cup nonfat plain Greek yogurt
2 tablespoons lime juice
1 tablespoon smoked paprika
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon Garlic Salt
1 teaspoon ground mustard
1/4 teaspoon ground allspice
3 tablespons chopped cilantro
Cut the flank steak across the grain into 16 strips.
Combine the yogurt, lime juice, smoked paprika, sumac, cumin, garlic salt, mustard, allspice, and 2 tablespoons of the cilantro in a medium bowl. Add the beef and stir well to coat completely. Cover tightly and refrigerate at least 4 hours or overnight.
Remove the beef strips from the refrigerator and thread the meat strips on 16 skewers. Heat the grill to medium and place the skewers on the grill. Cook for about 2 minutes on each side for medium and about 3 minutes on each side for well-done.
Place the skewers on a serving dish. Garnish with remaining 1 tablespoon cilantro and lime wedges.