Chef Eddie Jackson’s Beef Shish Kebab Trio
Ingredients icon 33 Ingredients
Servings icon Makes 18
Time icon 40 Minutes
Recipe courtesy of: Eddie Jackson, www.fitchefeddie.com
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Ingredients

Tuscan-Herbed Marinade

Berbere Rub

Bulgogi Marinade

Preparation

Tuscan-Herbed Marinade

  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.

  2. Thread steak cubes evenly onto 12-inch metal skewers.

  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

  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. 

  2. Transfer mixture to a food processor or spice grinder. Followed by remaining ingredients, excluding oil. Pulse until spice mixture is of powder consistency.

  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.

  4. Thread steak cubes evenly onto 12 in. metal skewers.

  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.

  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

  1. Combine all ingredients in a bowl and whisk to combine.

  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.  

  3. Thread steak cubes evenly onto 12-inch metal skewers.

  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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