Grilled Beef Skewers with Red Cabbage, Charred Pineapple and Coffee-Ancho Lime Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, whisk together the cold espresso, 2 tablespoons olive oil (30 ml), ancho chili powder, garlic, lime zest, lime juice, honey, ground cumin, dried oregano, salt, and black pepper until well combined.

3. 3

   Add the beef sirloin cubes to the marinade and toss to coat completely. Marinate for 15 minutes under refrigeration.

4. 4

   Meanwhile, place the red cabbage and pineapple in another bowl. Add the remaining 1 tablespoon olive oil (15 ml) and an extra pinch of salt, then toss gently to coat.

5. 5

   Preheat the grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates.

6. 6

   Thread the skewers, alternating beef sirloin, red cabbage wedges, and pineapple chunks until all ingredients are used. Discard any marinade that touched the raw meat.

7. 7

   Place the skewers on the hot grill and cook for 12 to 14 minutes at 450 °F / 230 °C, turning every 3 to 4 minutes so the beef browns and the cabbage and pineapple lightly char.

8. 8

   Remove the skewers from the grill and let them rest for 3 minutes. Finish with the chopped fresh cilantro and, if desired, a few extra drops of lime juice before serving.