Combine all ingredients in a bowl, excluding oil. Slowly drizzle in oil while whisking. In a zip top bag, pour marinade over portioned steak cubes, being sure it coats steak on all sides. Marinate steak in the refrigerator for 4 hours.
Step
2
Thread steak cubes evenly onto 12-inch metal skewers.
Step
3
Grill kabob on all sides over MEDIUM-HIGH heat 2-3 minutes per side or until the internal temperature reaches 145℉ for medium-rare doneness.
Berbere Rub
Step
1
In a small skillet, combine fenugreek, coriander, cardamom, allspice, garlic and peppercorns. Toast over MEDIUM heat 3-4 minutes until fragrant. Allow to cool completely.
Step
2
Transfer mixture to a food processor or spice grinder. Followed by remaining ingredients, excluding oil. Pulse until spice mixture is of powder consistency.
Step
3
Rub oil over portioned steak cubes, then liberally season with spice mixture until coated on all sides. Cover and marinate in the refrigerator for 4 hours.
Step
4
Thread steak cubes evenly onto 12 in. metal skewers.
Step
5
Grill kabob on all sides over MEDIUM-HIGH heat 2-3 minutes per side or until the internal temperature reaches 145℉ for medium-rare doneness.
Step
6
*This recipe yields a little under ¾ cup. General rule is to use 1 ½ Tbsp. per pound of meat. Excess can be stored in an airtight container for 3-4 months.
Bulgogi Marinade
Step
1
Combine all ingredients in a bowl and whisk to combine.
Step
2
Place steak cubes in a zip top bag and pour marinade over steak. Seal tightly, squeezing out any air. Massage marinade into steak cubes. Marinate in the refrigerator for 4 hours. Massage meat periodically during the marinade process.
Step
3
Thread steak cubes evenly onto 12-inch metal skewers.
Step
4
Grill kabob on all sides over MEDIUM-HIGH heat 2-3 minutes per side or until the internal temperature reaches 145℉ for medium-rare doneness.
Nutrition Information
Tuscan-Herbed
Nutrition information per serving: 163 Calories; 60 Calories from fat; 6.7 g Total Fat (2.0 g Saturated Fat; 3.4 g Monounsaturated Fat); 62.3 mg Cholesterol; 169.4 mg Sodium; 0.9 g Total Carbohydrate; 0.3 g Dietary Fiber; 23.3 g Protein; 1.7 mg Iron; 312.7 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 9.2 mg Niacin (NE); 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 27.3 mcg Selenium; 88.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Choline.
Berbere
Nutrition information per serving: 148 Calories; 41 Calories from fat; 4.5 g Total Fat (1.7 g Saturated Fat; 1.8 g Monounsaturated Fat); 62.3 mg Cholesterol; 217.6 mg Sodium; 2.0 g Total Carbohydrate; 0.5 g Dietary Fiber; 23.5 g Protein; 1.7 mg Iron; 342.5 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 9.3 mg Niacin (NE); 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 27.4 mcg Selenium; 89.59 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Choline.
Note: Nutrition information for Berbere rub is based on using 1.5 Tbsp. per pound of meat as recommended in the recipe.
Bulgogi
Nutrition information per serving: 150 Calories; 41 Calories from fat; 4.6 g Total Fat (1.7 g Saturated Fat; 1.8 g Monounsaturated Fat); 62.3 mg Cholesterol; 158.3 mg Sodium; 2.1 g Total Carbohydrate; 0.1 g Dietary Fiber; 23.5 g Protein; 1.6 mg Iron; 318.2 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 9.2 mg Niacin (NE); 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 27.3 mcg Selenium; 89.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Choline.
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