Marinated Beef Kebabs

I love red meat. I love the flavour, I love how it makes me feel, the energy I get from it, how it boosts my brain function, the list goes on. I could easily eat steak everyday and not get sick of it, but for the sake of variety and also eating different cuts and parts of the animal, I like to change things up.

This could also be called Beef Kofta but I am still unclear as to whether Kofta means “pounded meat” or if it’s simply a spice blend.

Either way, this recipe is a delicious way to included more (grass-fed/finished & local if possible) red meat in your diet, served with some of my classic favourites; a Turmeric Cauliflower Rice and some sauteed veggies, this time I opted for fennel and purple onion.


  •  1 lb of beef flank, cut into 1 inch cubes
  •  1 cup of red wine
  •  2 small shallots
  •  3 Tbsp of balsamic vinegar
  • 3 Tbsp of  extra virgin olive oil
  • 1 Tbsp of Kofte spices, ground
  • Salt and pepper
  • Grass-fed butter or ghee, for cooking
  • 2 cloves of garlic, minced
  1. Place all ingredients except the meat, garlic and fresh herbs in a bowl and mix well.
  2. Add cubes of meat and allow to marinate for at least a few hours or overnight for best results. Refrigerate.
  3. Drain the marinate, then place meat cubes onto skewers.
  4. Melt about 1/4 cup of grass-fed butter or ghee in a cast iron pan, add garlic and cook for 2 minutes. Remove garlic butter from the pan and add fresh herbs of your choice (I like italian parsley, basil and tarragon). Set aside. 
  5. Place meat skewers onto hot pan and cook at high-medium temp until browned, then flip over and cook for an additional 2-3 minutes. Cook until desired “doneness” and serve immediately. Pour garlic & herb butter over top.


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