Ingredients
Method
Whisk zest of 1 large lemon, 4 large garlic cloves, finely grated, 1 cup mayonnaise, 1 cup plain whole-milk Greek yogurt, and 2 tsp. fresh lemon juice in a large bowl to combine; season yogurt sauce with kosher salt. Transfer ½ cup sauce to a small bowl; cover and chill until you’re ready to serve kebabs.
Whisk 2 Tbsp. double-concentrated tomato paste, 1 Tbsp. ground coriander, 1 tsp. ground turmeric, ½ tsp. cayenne pepper, ½ tsp. ground cumin, 3 Tbsp. vegetable oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 2 Tbsp. fresh lemon juice into remaining yogurt sauce in large bowl. Add 2 lb. boneless beef short ribs, cut into ½" cubes; toss to coat. Cover and chill at least 1 hour and, preferably, up to 12 hours.
Prepare a grill for medium-high heat; oil grate. Remove short ribs from marinade, letting excess drip back into bowl (some marinade will cling to meat and that’s okay!). Thread meat onto skewers, spacing slightly apart to allow for airflow while grilling, and season lightly with salt. Grill kebabs, turning a few times, until browned and just cooked through, 6–10 minutes.
While the kebabs are grilling, lightly warm pita bread on other side of grill. Transfer to a platter.
Place kebabs on top of pita and arrange halved cherry tomatoes, sliced Persian cucumbers, quartered trimmed radishes, lemon wedges, and reserved yogurt sauce around.