RECIPE: Sirloin Shish Kabobs

Ingredients

Sirloin Steak:

5 lbs sirloin steak, cut into 2-inch cubes, divided into 3 equal batches

Tuscan Marinade:

• -2 Tbsp Italian seasoning blend

• ½ Tbsp kosher salt

• ½ Tbsp garlic powder

• ½ Tbsp onion powder

• ½ Tbsp crushed red pepper flakes

• Zest of 1 lemon

• 1½ Tbsp balsamic vinegar

• ¼ cup olive oil

Berbere Spiced Rub:

• 1 tsp fenugreek seeds

• 2 tsp coriander seeds

• 4 cardamom pods

• 8 allspice berries

• 3 garlic cloves

• ½ tsp black peppercorns

• ½ cup onion flakes

• 4 chili de arbol

• 3 Tbsp smoked paprika

• 2½ tsp kosher salt

• ½ tsp cinnamon

• ½ tsp ground ginger

• ½ tsp grated nutmeg

• 1 Tbsp canola oil

Bulgogi BBQ Marinade:

• ½ cup light soy sauce

• 3 Tbsp water

• ¼ cup palm, turbinado, or brown sugar

• ½ shallot, roughly chopped

• 4 garlic cloves, roughly chopped

• ½-inch fresh ginger, peeled and roughly chopped

• ½ Tbsp gochujang (Korean red chili paste)

• ½ Tbsp dark sesame oil

• 2 oz pineapple juice

• ½ sweet apple, roughly chopped

Preparation

Tuscan Marinade:

1. In a bowl, mix all ingredients except for the olive oil. Slowly whisk in the olive oil until combined.

2. Pour the marinade over the portioned steak cubes in a zip-top bag, ensuring all sides are coated. Refrigerate and marinate for 4 hours.

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

4. Grill the kebabs over medium-high heat for 2-3 minutes per side, or until the internal temperature reaches 145°F for medium-rare doneness.

Berbere Spiced Rub:

1. Toast the fenugreek, coriander, cardamom, allspice, garlic, and peppercorns in a small skillet over medium heat for 3-4 minutes, until fragrant. Let cool completely.

2. Transfer the toasted spices to a food processor or spice grinder. Add the remaining ingredients (excluding the canola oil) and pulse until the mixture becomes a fine powder.

3. Rub the canola oil over the steak cubes, then season liberally with the spice mixture, coating all sides. Cover and refrigerate for 4 hours.

4. Thread the steak cubes onto 12-inch metal skewers.

5. Grill the kebabs over medium-high heat for 2-3 minutes per side, or until the internal temperature reaches 145°F for medium-rare doneness.

   
   

   *Note: This recipe yields just under ¾ cup of rub. Use 1½ Tbsp per pound of meat. Store any excess in an airtight container for up to 2 months.

Bulgogi BBQ Marinade:

1. Whisk together all marinade ingredients in a bowl.

2. Place the steak cubes in a zip-top bag and pour the marinade over them. Seal tightly, removing excess air, and massage the marinade into the meat. Marinate in the refrigerator for 4 hours, massaging occasionally.

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

4. Grill the kebabs over medium-high heat for 2-3 minutes per side, or until the internal temperature reaches 145°F for medium-rare doneness.

   
   

   We LOVE doing these on the grill! Enjoy!