"Feast of Saint Valentine"
It is time for chocolate and red meat. It’s always a challenge to combine coco and meat without it tasting like dessert. This recipe is a winner, succulent flavorful 100 percent meat. Do not be afraid of the chocolate!
It does not taste like the chocolate you expect, but you can feel its presence. It has a bitter sweet thing going on; very heavily spiced, flavors bursting in your mouth all at once. I’m pretty sure I’m officially a fan of chocolate on meat. I am not even sure what is going on, but it’s so good. The beef is super tender and juicy, and the onions paired with it are just sublime. They might as well be called butter to how the onions melt away in your mouth and are so super sweet. This is a killer kebab.
It’s funny how life hands you lemons and you have to make lemonade. Then said lemonade is always so much better than the fruit punch you had originally wanted. As per the usual, I had other plans that were thwarted by the grocery stores availability. Wholefoods was out of bone in short ribs, so I decided to go with the boneless that was available and make them into kebabs. Can I tell you how I purchased bone in short ribs from Price Smart weeks ago and had zero time to make this recipe? So my bone-in short ribs are still in the freezer in Jamaica, ready and waiting to be cooked.
All my adventurous foodies out there, this one is for you. Try it out next time you spot some boneless short ribs in your grocery store.
Ingredients (printable recipe)
1lb boneless beef short ribs
2 tablespoon unsweetened cocoa powder
1 teaspoon ground ginger
1 tablespoon ground Allspice
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Salt
¼ teaspoon cayenne pepper
2 tablespoon Soy sauce
1 tablespoon Grape seed oil
1 tablespoon Honey
For the kebabs
1 large Onion
- Preheat your grill to medium high heat; preheat the oven to 375 degrees
- If using wooden skewers soak them for 20 minutes in water
- Cut the short ribs into even sized cubes and place in a dish
- Add all the ingredients to the ribs and mix thoroughly
- Set aside for marinate for at least 30 minutes.
- Chop the onions into large cubes
- Place skewer the onion and meat onto the stick starting with an onion and ending with meat
- After you have placed two pieces of each on all the sticks grill them for 2 minutes per side
- Rotate on the grill until all sides begin to brown and caramelize
- Place the kebabs in an oven safe dish and cover with foil
- Bake in the oven for 35 minutes
- Baste the kebabs with the juices at the bottom of the dish and place back in the oven for another 35 minutes
- Kebabs are ready when the juices have thickened and the meat is tender (usually 1 hour 20 minutes or less)
- Serve as is, no sauce needed. However check greedy tips for a sauce idea
- For a sweet dipping sauce combine the pan drippings with maple syrup and scallion pieces and pour over the kebabs.
- When the kebabs are fork tender then they are ready, the onions will be very sweet and caramelized and the meat will fall of the stick easily.
- Feel free to add or change any spices