Grilled Beef Skewers with Cremini Mushrooms, Red Onion, and Blackberry Chipotle Cocoa Glaze

Instructions

1. 1

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

2. 2

   In a large bowl, combine the beef with 2 tablespoons (30 ml) olive oil, half of the minced garlic, 1 teaspoon salt, black pepper, cumin, and smoked paprika. Mix well and let marinate for 15 minutes.

3. 3

   In a small saucepan, combine the blackberries, chipotle in adobo, cocoa powder, honey, apple cider vinegar, Worcestershire sauce, water, the remaining garlic, and 1/2 teaspoon salt. Cook over medium heat for 6 to 8 minutes, lightly crushing the fruit, until thick and glossy. Set aside.

4. 4

   Preheat the grill to medium-high heat, about 425 to 450 °F (220 to 230 °C). Clean and lightly oil the grates with the remaining olive oil.

5. 5

   Thread the skewers, alternating beef cubes, cremini mushrooms, and red onion wedges until all ingredients are used.

6. 6

   Grill the skewers for 4 to 5 minutes per side, turning for even cooking, about 12 to 15 minutes total for juicy medium doneness.

7. 7

   During the last 2 to 3 minutes of cooking, brush the skewers with the blackberry, chipotle, and cocoa glaze on both sides, allowing it to lightly caramelize without burning.

8. 8

   Remove the skewers from the grill and let rest for 3 minutes. Finish with chopped fresh cilantro and serve with lime wedges for squeezing over the top.