Mayan BBQ Kabobs
Cubes of beef round steak, chunks of bell pepper pineapple, onion, sliced carrot and green onions, artichoke hearts, cherry tomatoes are threaded on skewers and marinated in a spicy coffee and barbecue sauce marinade prior to grilling.
1 pound round steak, cubed
1 green bell pepper, seeded and cut into chunks
1 onion, cut into chunks
8 ounces cherry tomatoes
1 (4-ounce) jar marinated artichoke hearts
1 carrot, parboiled and sliced
1 (4-ounce) can pineapple chunks
1 green onion, sliced
1/4 cup chicken broth
3/4 cup prepared barbecue sauce
2 tablespoons coffee liqueur
1 green chili pepper, seeded and chopped
1 garlic clove, crushed
1/4 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon ground pepper
Hot cooked rice for accompaniment
- Skewer cubed round steak, green bell pepper, onion, cherry tomatoes, artichoke hearts (drained, reserving the marinade), sliced carrot, pineapple chunks, and sliced green onion onto short bamboo skewers.
- In a bowl, combine the reserved artichoke hearts marinade, chicken broth, prepared barbecue sauce, coffee liqueur, chopped green chili pepper, crushed garlic clove, horseradish, salt, and pepper. Pour the marinade over the skewered mixture and marinate for 1 hour.
- Grill the marinated skewered mixture, basting and turning until done.
- Serve with the cooked rice.
Makes 6 servings.