Ingredients
Marinade:
- 2 cups Kona coffee, strong brew
- 1 cup brown sugar
- 2 tablespoons honey mustard
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup lemon juice
- 1/4 teaspoon hot pepper sauce
- 2 teaspoons minced garlic
- 1 teaspoon cornstarch
- 1/4 cup water
Kebabs:
- 2 pounds beef loin strips, cut in 1-inch cubes
- 2 red bell peppers, cut into 1-inch squares
- 1 red onion, cut into 1-inch squares
- 20 cherry tomatoes
Directions
For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.
Combine the beef and the marinade and refrigerate for 24 hours.
Preheat a grill.
Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done.
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By steffenfam_8046839
Loveland, CO
on July 24, 2007
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I made only the marinade part of the recipe. I used on a tri-tip roast that we grilled for a family get-together. I couldn't find Kona coffee, but used a dark roast one-pot packet. You could definitely taste the mustard, so if you don't like that flavor as much, you might want to cut down on that ingredient. This was really tasty.
By kat5777e_850749
Minneapolis, MN
on April 28, 2006
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This is a very simple, flavorful way to prepare Kebabs. The coffee adds a rich, mellow flavor to the beef that is nearly unmatched. Kona coffee can be hard to come by in Minnesota, but I've found that many dark roast will do equally well if you must substitute.
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