Grilled Beef Skewers with Chayote, Spring Onion, and Coffee-Piloncillo Orange Marinade

Name: Grilled Beef Skewers with Chayote, Spring Onion, and Coffee-Piloncillo Orange Marinade
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusión mexicana
Ingredients: 1.5 lb beef sirloin, cubed; 10.5 oz chayote squash; 6.3 oz spring onions; 1/3 cup orange juice; 2 tsp orange zest; 3 tbsp espresso or strong coffee; 1.5 tbsp grated piloncillo; 3 tbsp olive oil; 4 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1.5 tsp salt; 3/4 tsp black pepper; 1/2 cup fresh cilantro; 1 tbsp apple cider vinegar

Original grilled beef skewers marinated with coffee, piloncillo, orange, and spices, threaded with chayote and spring onion for a balance of roasted, citrusy, and lightly sweet flavors. Great for charcoal or gas grilling.

30 minPrep

14 minCook

44 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g beef sirloin, cubed (1.25 inch)
300 g chayote squash (en medias lunas gruesas)
180 g spring onions (whole, limpias)
80 ml orange juice (freshly squeezed)
4 g orange zest (without parte blanca)
45 ml espresso or strong coffee (cold)
20 g grated piloncillo (or sugar mascabado)
45 ml olive oil (divided)
12 g garlic (finely chopped)
3 g ground cumin
3 g smoked paprika
1 g dried oregano
8 g salt (divided)
2 g black pepper (freshly ground)
15 g fresh cilantro (chopped)
15 ml apple cider vinegar

Nutrition facts

per serving

392 kcal

Calories

33 g

Protein

13 g

Carbs

22 g

Fat

2.6 g

Fiber

10.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 450 °F / 230 °C.
2
In a large bowl, mix the orange juice, orange zest, coffee, piloncillo, 2 tablespoons olive oil, garlic, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt, black pepper, and apple cider vinegar until the piloncillo dissolves well.
3
Add the beef sirloin cubes to the marinade and toss to coat completely. Let marinate for 15 minutes in a cool spot or refrigerated.
4
Meanwhile, place the chayote in a bowl and toss with the remaining 1 tablespoon olive oil and the remaining 1/2 teaspoon salt. Add the spring onions and toss lightly to coat.
5
Assemble the skewers by alternating beef sirloin, chayote, and sections of spring onion, pressing them together without packing too tightly so heat can circulate.
6
Clean and lightly oil the grill grates. Place the skewers on the grill at 450 °F / 230 °C and cook for 12 to 14 minutes, turning every 3 to 4 minutes, until the beef is browned and the chayote is tender with grill marks.
7
Transfer the skewers to a platter and let rest for 3 minutes. Sprinkle the fresh cilantro over the top before serving.
8
Serve the skewers hot, letting the caramelized marinade juices coat the beef, chayote, and spring onion.

Chef tips

For deeper flavor, marinate the beef for up to 45 minutes, but not much longer so the orange juice does not alter the texture too much. Cut the chayote into similarly sized pieces for even cooking.

Substitutions

You can swap the sirloin for skirt steak or cubed ribeye. Piloncillo can be replaced with brown sugar, and spring onions with chunks of small white onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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