Break out the grillllll, people. It’s time to sizzle the shizzle outta some short ribs. But first, get them slathered in a spiced-up sumac-turmeric-cinnamon labne marinade. More labne goes into the dough of some easy-peasy flatbreads for serving, too. And yes, you’ll make these tender, amorphous breads YOURSELF… because they’re quicker to throw together than running to the store to buy. While the meat marinates, make a citrusy relish to cut the spice level-up the ribs. The result? A serious contender for your newest fave thing-on-a-skewer recipe.

No grill? Use a ripping hot cast iron skillet– for both the skewers and flatbreads. No labne? Sub whole milk greek yogurt or sour cream. I love short ribs here–they grill up super tender and crazy juicy. Get the largest, meatiest ones you can find. Well-marbled top round or ribeye can stand in as backup if necessary.