Kahlua Kabobs

Coffee liqueur in a grilling sauce might sound wild, but it works. Kahlua’s bittersweet, roasty flavor blends with chunky peanut butter to create a rich, satay-style basting sauce that caramelizes beautifully over charcoal. The garlic and a touch of horseradish keep it from going too sweet.

Everything except the meat goes into a blender: peanut butter, Kahlua, chicken broth, garlic, and horseradish. The broth thins the peanut butter enough to make it pourable while the blender turns it all into a smooth, glossy sauce. Reserve some for dipping and use the rest to baste the skewers as they grill.

Cut the beef or lamb into even cubes or strips. Cubes take 10 to 15 minutes over the coals, strips about 5 to 10. Baste generously with each turn. The sugars in the Kahlua and peanut butter char slightly on the grill, building a sticky, dark glaze that’s smoky and nutty and a little bit sweet.

Serve with the reserved sauce on the side for dipping. It works hot or cold.

Pro Tips

• Use chunky peanut butter as specified. The nut pieces add texture to the sauce that smooth peanut butter can’t
• Don’t skip the horseradish. It’s a small amount but it cuts through the richness and adds a sharp note
• Watch the kabobs carefully. The sugar in the sauce burns fast over high heat. Medium coals work best
• Soak wooden skewers in water for 20 minutes before threading to prevent burning

Variations

• Use chicken thighs instead of beef or lamb for a lighter protein option
• Swap Kahlua for strong brewed espresso for a non-alcoholic version with the same coffee depth
• Add a squeeze of lime juice and a splash of soy sauce to the blender for a more Thai-inspired satay sauce