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Beef Shish Kebab Trio

Beef Shish Kebab Trio, a Entertaining beef recipe, ready in 40 minutes, serves 18.

Beef Shish Kebab Trio

Cook Time: 40 Minutes

Servings: 18

Ingredients: 33

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Ingredients

Tuscan-Herbed Marinade

Berbere Rub

Bulgogi Marinade

Preparation

Tuscan-Herbed Marinade

  1. 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.

  2. Step 2

    Thread steak cubes evenly onto 12-inch metal skewers.

  3. 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

  1. 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. 

  2. 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.

  3. 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.

  4. Step 4

    Thread steak cubes evenly onto 12 in. metal skewers.

  5. 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.

  6. 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

  1. Step 1

    Combine all ingredients in a bowl and whisk to combine.

  2. 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.  

  3. Step 3

    Thread steak cubes evenly onto 12-inch metal skewers.

  4. 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.

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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