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Discover the magic of using brewed coffee in a basting sauce for grilled pork kebabs. The coffee contributes deep color as well a rich, robust flavor to the glaze that’s spiked with rum, molasses, cinnamon, and cocoa.

Recipe by Cooking Light September 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.

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  • Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.

  • Prepare grill.

  • Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

Nutrition Facts

197 calories; calories from fat 35%; fat 7.6g; saturated fat 2.7g; mono fat 2.9g; poly fat 1.5g; protein 26.2g; carbohydrates 4.5g; fiber 0.2g; cholesterol 87mg; iron 2.1mg; sodium 226mg; calcium 23mg.
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