Beef Shish Kebab Trio
Three bold kebab styles to satisfy any craving: Tuscan-herbed, North African berbere and sweet-savory bulgogi—each marinated, skewered and grilled to juicy medium-rare in about 40 minutes to feed a crowd. Serve with pita, grilled veg or rice and let guests pick their favorite.
Cook Time: 40 Minutes
Servings: 18
Ingredients: 33
Ingredients
Tuscan-Herbed Marinade
Berbere Rub
Bulgogi Marinade
Preparation
Tuscan-Herbed Marinade
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Step 1
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.
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Step 2
Thread steak cubes evenly onto 12-inch metal skewers.
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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
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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.
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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.
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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.
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Step 4
Thread steak cubes evenly onto 12 in. metal skewers.
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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.
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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
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Step 1
Combine all ingredients in a bowl and whisk to combine.
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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.
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Step 3
Thread steak cubes evenly onto 12-inch metal skewers.
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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
163 Calories
2g SAT FAT
23g PROTEIN
1.7 mg IRON
4.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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