Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
1 Kilo Otway Prime Beef chuck eye roast or bottom round roast
¼ c ground SWIG espresso
1 T paprika
1 tsp garlic powder
1 T unsweetened cocoa powder
2 tsp salt
1 tsp ground black pepper
1.Soak wooden skewers in water while preparing the kabobs.
2.Add all ingredients except beef into a gallon sized ziptop bag or large bowl and mix thoroughly.
3.Cut rump roast into approximately 1 ½ " cubes. Add cubed beef into the bag. Close bag and shake thoroughly to coat meat. Let sit for 20 minutes.
4.Prep and start your grill while the beef marinates in the rub.
5.Carefully slide cubes beef onto the wooden skewers. Leave a small bit of space between the meat. I used 12" skewers and put about 3-4 pieces on each, depending on the size/shape. Leave room on one end of the skewer to be the "handle."
6.Grill the kabobs over medium high heat until medium (slightly pink in the middle), about 5-7 minutes on each side. Remove to a platter and let rest.
7.If making the accompanying corn salad, grill the corn at the same time as the kabobs. Prepare the salad while the kabobs rest.
Author: Thien-Kim Lam