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Grilled kabob trio

Three different marinades to bring flavour to your dinner table. 

YIELDS
8
 TO
12

Ingredients

Kabobs

  • 5 lbs. sirloin steak, cut into 2 in. cubes and divided into 3 equal batches

Tuscan-Herbed Marinade

  • 2 tablespoons Italian seasoning blend
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon crushed red pepper flakes
  • Zest of 1 lemon
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 cup olive oil

Berbere Rub

  • 1 teaspoon fenugreek seeds
  • 2 teaspoons coriander seeds
  • 4 cardamom pods
  • 6-8 allspice berries
  • 3 garlic cloves
  • 1/2 teaspoon black peppercorns
  • 1/2 cup onion flakes
  • 4 chili de arbol
  • 3 tablespoons smoked paprika
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon canola oil

Bulgogi Marinade

  • 1/2 cup light soy sauce
  • 3 tablespoons water
  • 1/4 cup palm, turbinado, or brown sugar
  • 1/2 shallot, rough chopped
  • 4 garlic cloves, rough chopped
  • 1/2 inch fresh ginger, peeled and rough chopped
  • 1/2 tablespoons gochujang (Korean red chili paste)
  • 1/2 tablespoon dark sesame oil
  • 2 oz pineapple juice
  • 1/2 sweet apple, rough chopped

Directions

Tuscan-Herbed Marinade

  1. Combine all ingredients in a bowl, excluding oil. Slowly drizzle in the oil while whisking. In a zip-top bag, pour marinade over portioned steak cubes, being sure it coats the steak on all sides. Marinate steak in the refrigerator for four hours. 
  2. Thread steak cubes evenly onto 12-inch metal skewers. 
  3. Grill kabob on all sides over medium-high heat for two to three minutes per side or until the internal temperature reaches 145° F for medium-rare doneness.

Berbere Rub

  1. In a small skillet, combine fenugreek, coriander, cardamom, allspice, garlic, and peppercorns. Toast over medium heat for three to four minutes until fragrant. Allow cooling completely. 
  2. Transfer the mixture to a food processor or spice grinder. Followed by the remaining ingredients, excluding oil. Pulse until the spice mixture is of powder consistency.
  3. Rub oil over portioned steak cubes, then liberally season with the spice mixture until coated on all sides. Cover and marinate in the refrigerator for four hours. 
  4. Thread steak cubes evenly onto 12-inch metal skewers. 
  5. Grill kabob on all sides over MEDIUM-HIGH heat for two to three minutes per side or until the internal temperature reaches 145° F for medium-rare doneness.

TIP: This recipe yields a little under three-quarters of a cup. The general rule is to use one and a half tablespoons per pound of meat. Excess can be stored in an airtight container for three to four 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 the steak. Seal tightly, squeezing out any air. Massage marinade into steak cubes. Marinate in the refrigerator for four 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 for two to three minutes per side or until the internal temperature reaches 145° F for medium-rare doneness. Enjoy! 


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