Berbere Beef Kebabs

Ingredients

Berbere Beef Kebabs 

• 1 lb Strip Steak cut into 1 inch square pieces 
• 1 cup berbere spice  
• 1 lb butter, melted 
• 2 cloves garlic, smashed
• 1 thumb-sized piece of ginger, peeled 
• Kosher salt - to taste  
• Grapeseed oil - for searing the kebabs 

Green Tomato Chutney 

• 1 cup cucumbers, Persian, small diced  
• 1/2 cup peppers, poblano,  small diced 
• 1 cup tomatillos,  small diced
• 1 cup pickled red onion,  small diced  
• 2 tsp dill, washed, dried, chopped 
• 2 tsp cilantro, washed, dried, chopped  
• 2 tsp mint, washed, dried, chopped  
• 2 tsp salt, kosher  
• 3 tablespoons oil, extra virgin grand
• 2.5 ounces lime juice, freshly squeezed   

Pickled Red Onion

• 8 ounces. granulated sugar  
• 29 ounces rice wine vinegar 
• 10 ounces Kosher salt   
• 21 ounces water  
• 1 ounce garlic   
• 0.5 ounce mustard seeds  
• 0.25 ounce Aleppo pepper

Garlic Yogurt

• 7 ounces high fat Greek yogurt  
• 1/2 each lemon juice  
• 3 each garlic cloves, grated on a microplane 
• Kosher salt to taste 
  

Cooking

Berbere Beef Kebabs

1. Slightly drizzle grapeseed oil over the cut steak. 
2. Season steak with salt and Berbere spice, let marinate 25 minutes to 12 hours.
3. Slice ginger then lightly sweat with the smashed garlic, a bit of butter & salt. 
4. Once aromatics have started to soften, add the rest of the butter to the pot to gently melt.  
5. Remove butter from heat & keep in a warm spot. 
6. Add 5-7 pieces of steak to each kebab (depending on size of skewer). 
7. Sear kebabs on high heat, flipping 1/2 way through and brushing with Berbere butter. About 3 mins per side or until internal temperature reaches 145 degrees.
8. Remove kebabs from heat, generously brush with Berbere butter, let rest. 

Green Tomato Chutney 

1. In a bowl mix all ingredients together.  
2. Taste, add more salt if needed. 
3. Ice Down to chill.

Pickled Red Onion

1. Using a Pot, add all ingredients.
2. Bring to a boil.
3. Pour on top of red onions.  
4. Ice down to chill.

Garlic Yogurt

1. Add fresh lemon juice and garlic to the yogurt. 
2. Whisk fully incorporate. 
3. Add salt, taste and adjust seasoning if needed
4. Ice down to chill.

Plating

1. Spread thin layer of garlic yogurt on platter. Serve the extra in bowl on the side.  
2. Pile the Berbere beef kebabs on top of the yogurt nicely & dust with more Berbere spice. 
3. Garnish with the kebabs with the green tomato chutney. Serve the extra in bowl on the side. 
4. Garnish with lime wedges & herbs.

Nutrition

Nutrition information per serving, 6 servings: 318 Calories; 18.8 g Total Fat (5.8 g Saturated Fat; 0.4 g Trans Fat; 2.4 g Polyunsaturated Fat; 9.4 g Monounsaturated Fat); 59 mg Cholesterol; 996 mg Sodium; 22 g Total Carbohydrate; 5.6 g Dietary Fiber; 13.5 g Total Sugars; 3.7 g Added Sugars; 19 g Protein; 64.4 mg Calcium; 4.5 mg Iron; 640 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 8.1 mg Niacin; 0.6 mg Vitamin B6; 2.3 mcg Vitamin B12; 207 mg Phosphorus; 3 mg Zinc; 16 mcg Selenium; 53.3 mg Choline