Ingredients
1 kg Angus beef
¼ cup instant coffee powder
1 tbsp paprika
1 tsp garlic powder
1 tbsp unsweetened cocoa powder
2 tsp SIDS SALT & PEPPER
Directions
Soak wooden skewers in water while preparing the kebabs.
Add SIDS SALT & PEPPER and all ingredients, except beef, into a large zip-top bag or large bowl and mix thoroughly.
Cut rump roast into approximately 4 cm cubes. Add cubed beef into the bag. Close bag and shake thoroughly to coat meat. Let sit for 20 minutes.
Prep and start the grill while the beef marinates in the rub.
Carefully slide cubes beef onto the wooden skewers. Leave a small bit of space between the meat. I used 30 cm 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.”
Grill the kebabs 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.
If making the accompanying corn salad, grill the corn at the same time as the kebabs. Prepare the salad while the kebabs rest.
