Beef Shish Kebab Trio with Three Marinades
Three distinct marinated and grilled beef shish kebab preparations. Mediterranean herb-based marinade with lemon and balsamic vinegar, warm spiced dry rub with toasted whole spices and smoked paprika, and Asian-inspired glaze combining soy, gochujang, and pineapple juice. Each batch marinates four hours before grilling to medium-rare.
Ingredients
- 5 lbs sirloin steak, cut into 2 inch cubes, divided into 3 equal batches
- 2 Tbsp Italian seasoning blendoregano, basil, thyme combinationequalherbs
adjust to taste preference
- ½ Tbsp kosher salt
- ½ Tbsp garlic powder
- ½ Tbsp onion powder
- ½ Tbsp crushed red pepper flakes
- 1 lemon, zest
- 1 ½ Tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tsp fenugreek seedsomitnullspice
warm note will be absent
- 2 tsp coriander seeds
- 4 cardamom pods
- 6 allspice berries
- 3 garlic cloves
- ½ tsp black peppercorns
- ½ cup onion flakes
- 4 chili de arbol
- 3 Tbsp smoked paprika
- 2 ½ tsp kosher salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp grated nutmeg
- 1 Tbsp canola oil
- ½ cup light soy saucetamariequalsoy_alternativegluten-freesoy-free
3
- 3 Tbsp water
- ¼ cup palm sugar, turbinado or brown sugar acceptable
- ½ shallot, rough chopped
- 4 garlic cloves, rough chopped
- ½ in fresh ginger, peeled and rough chopped
- ½ Tbsp gochujang, Korean red chili paste
- ½ Tbsp dark sesame oil
- 2 oz pineapple juice
- ½ sweet apple, rough chopped
Instructions
- 1
For Mediterranean kebab: combine Italian seasoning, kosher salt, garlic powder, onion powder, red pepper flakes, lemon zest, and balsamic vinegar in a bowl. Slowly drizzle in olive oil while whisking. Pour marinade into zip bag with one portion of steak cubes, coat thoroughly on all sides, and refrigerate for 4 hours.
- 2
For spiced kebab: toast fenugreek seeds, coriander seeds, cardamom pods, allspice berries, garlic cloves, and black peppercorns in small skillet over medium heat until fragrant. Cool completely. Transfer to food processor or spice grinder with onion flakes, chili de arbol, smoked paprika, kosher salt, cinnamon, ginger, and nutmeg. Pulse until powder consistency. Rub canola oil over second portion of steak cubes, then liberally season with spice mixture on all sides. Cover and refrigerate for 4 hours.
- 3
For Asian kebab: combine light soy sauce, water, sugar, shallot, garlic cloves, fresh ginger, gochujang, dark sesame oil, pineapple juice, and sweet apple in a bowl and whisk to combine. Place third portion of steak cubes in zip bag and pour marinade over. Seal and squeeze out air. Massage marinade into cubes, refrigerate for 4 hours, and massage periodically.
- 4
Thread each marinated steak portion evenly onto 12-inch metal skewers.
- 5
Grill kebabs on all sides over medium-high heat 2-3 minutes per side until internal temperature reaches 145 degrees Fahrenheit for medium-rare doneness.
Tips
Spice rub yields just under 3/4 cup. General rule: use 1.5 Tbsp per pound of meat. Store excess in airtight container for 3-4 months.
Good to Know
Cooked kebabs refrigerate up to 3 days. Spice rub excess stores in airtight container for 3-4 months.
All three marinades and spice rub can be prepared one day ahead. Marinate steak cubes in refrigerator up to overnight for deeper flavor, though recipe specifies 4 hours minimum.
Serve hot from grill. Skewers accommodate 5.3 oz beef per 12-inch skewer at full recipe yield.
Common Mistakes
Do not skip the 4-hour marinating period to allow flavors to develop and penetrate the meat
Do not rush grill timing; undercooking risks foodborne illness
Do not over-grill spiced version as charred spices become bitter
Substitutions
Gluten-Free Swaps
General Alternatives
adjust to taste preference
warm note will be absent