Looking for the perfect Labor Day menu? Try this Sweet and Sour Chicken Kebobs Recipe with a unique coffee glaze, brought to you by my friend Sarah of the homemade haus.
Labor Day is already peeking around the corner, waiting to bookend the summer season. It felt like just yesterday I was planning a Memorial Day cookout, and now I’m trying to squeeze in all my summer recipes before the leaves turn and brisk weather ensues.
As much as I love autumn, I’m not quite ready to give up warm weather and outdoor entertaining. This recipe for Chicken Kebabs with a Sweet and Sour Coffee Glaze celebrates summer with sweet fruit and fresh vegetables while rich, earthy coffee adds a hearty depth of flavor reminiscent of fall. Sweet and savory, light and hearty and bright and earthy flavors combine to create a culinary ode to summer that also welcomes the coming season.
If you’re like me and outdoor grilling is hindered by the lack of an adequate grill, you can very easily prepare this dish in your oven broiler. Even if you do have a grill, you can use your broiler to recreate summertime recipes like this any time of year.
Sweet and Sour Chicken Kebobs Recipe
Sweet and Sour Coffee Glaze
Yields approximately 1 ½ cups of glaze
2 tbsp extra virgin olive oil
3 cloves of garlic, minced
1 cup coffee concentrate (see recipe below) or very strong coffee (I used FreshGround Roasting’s Market Blend)
2/3 cup cider vinegar
1/3 cup honey
2 tbsp tomato paste
1 tbsp turbinado or brown sugar
½ tsp salt
Freshly ground black pepper to taste
- Heat the oil in a small saucepan over medium heat.
- Add minced garlic and cook for about 1 minute. Add the rest of the ingredients. Whisk thoroughly.
- Turn heat to medium-low and simmer for about 20-30 minutes, or until reduced by about half.
- Remove from heat and let cool. If you’re not using this glaze immediately, refrigerate for up to 2 weeks.
Yields 10-12 kebabs
1 medium red onion
10-12 button mushrooms, whole
3 bell peppers (I used one red, one orange and one yellow pepper)
½ of a medium pineapple
1 ½ pounds boneless, skinless chicken breasts
Sweet and sour coffee glaze
2 tbsp fresh parsley, chopped
Salt and pepper to taste
- If you’re using wood kebab skewers, soak for about 30 minutes prior to assembling kebabs.
- Preheat your oven broiler. If you have a hi/low broiler setting, turn it to hi.
- Line a cookie sheet with aluminum foil.
- Cut onion, peppers, pineapple and chicken into bite-sized pieces. Keep mushrooms whole. Thread onto kebab skewers, alternating ingredients until skewers are full.
- Place kebabs on cookie sheet and brush with about half of the coffee glaze, reserving the rest for serving.
- Place cookie sheet on oven rack about 6 inches from the heat source. Broil about 7 minutes on each site, or until chicken is cooked through.
- Top with fresh parsley and salt and pepper to taste.
- Serve with reserved coffee glaze and enjoy!
1 cup coarsely ground coffee – I recommend FreshGround’s Market Blend
4 cups cold water
- Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.
- Let steep overnight, or for 8-16 hours.
- After coffee has steeped, use the plunger on the French Press to strain your coffee.
- Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.
- Coffee concentrate can be stored in the refrigerator for up to two weeks.
If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth.
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