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Chimichurri Ssamjang Beef Skewers with Cucumber Tomato Salad

This grilled dish pairs ground beef with ssamjang, cucumber, diced and red wine vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced Low carb Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
17 g Carbohydrates
41 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 197g ground beef (90% lean) 347 kcal
  • 29g ssamjang 35 kcal
  • 21g olive oil 186 kcal
  • 12g red wine vinegar 10 kcal
  • 162g cucumber, diced 24 kcal
  • 139g cherry tomatoes, halved 25 kcal
  • 23g cilantro, finely chopped 8 kcal
  • 9g garlic, minced 13 kcal
  • 1g crushed red pepper 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. Soak wooden skewers in water for 10 minutes if using. Preheat a grill pan or skillet over medium-high heat.
  2. ground beef (90% lean)ssamjangcilantrogarlicblack pepper
    In a bowl, mix ground beef, ssamjang, half the chopped cilantro, half the minced garlic, and the black pepper. Form into 2 long kebab logs and press onto skewers (or shape into oblong patties).
  3. olive oilred wine vinegarcilantrogarliccrushed red pepper
    Stir together remaining cilantro, remaining garlic, olive oil, red wine vinegar, and crushed red pepper to make a quick chimichurri.
  4. Grill the skewers 3 to 4 minutes per side until browned and cooked through (160F). Rest 2 minutes.
  5. cucumbercherry tomatoes
    Toss cucumber and cherry tomatoes with a spoonful of chimichurri. Serve skewers with salad and spoon remaining chimichurri over the top.

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