Step up your kebab game with a jolt of java infused into this delicious coffee glaze. Load up your skewers with your favourite meat and veggies, or even throw in some fruit for a sweet burst of flavour. Pair with a crisp leafy green salad, orzo veggie salad, or creamy cucumber salad.
Java Beef Kebabs with a Coffee Glaze
Jennifer Danter
These kebabs are taken up a notch by a jolt of coffee that adds complexity to this dry glaze. Simply coat whatever food you’re cooking and let the heat coax out a flavourful caramel crust! We suggest using your favourite veggies or swapping in a few pieces of fruit.
Course dinner
Cuisine American
Kebabs
- 1 lb sirloin grilling steak
- 2-3 tbsp wired coffee glaze See ingredients below
- 2 zucchini, sliced into rounds
- ½ large red onion, cut into chunks
- olive oil
- Kosher salt, to taste
- black pepper, to taste
Wired coffee glaze
- ⅓ cup palm sugar or brown sugar
- 2 tbsp finely ground coffee beans
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp dried garlic
- ½ tsp freshly ground black pepper
Wired coffee glaze
In a bowl, whisk together all ingredients until evenly combined.
Let stand at least 20 min for flavours to blend and bloom. Refrigerate up to 5 days.
Kebabs
Trim and discard excess fat from beef. Cut beef into large cubes. Place in a bowl and coat with glaze. If you have extra time, marinate in the fridge for 1 hour or overnight.
Lightly coat veggies with oil and season with salt and pepper. Thread beef onto skewers alternating with zucchini and onion.
Preheat grill to high. Place kebabs on grill; sear 2 minutes per side. Reduce heat to medium. Turn often until beef is cooked and veggies are lightly charred, about 3-5 more minutes.
Keyword glaze, grilling, kebab
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