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Broiled kabobs have smoky flavor

At a recent dinner at Toro Toro restaurant in Miami, one of chef and restaurateur Richard Sandoval’s 50 restaurants worldwide, he talked with me about recipes that have smoked barbecue flavors but are cooked inside. He calls it “Cookout Inside.”

The smoked flavor comes from the sauce. In this recipe, the sauce is used as a dipping sauce for beef kabobs. He adds Esquites (fried corn) as a side dish. I’ve

Linda Gassenheimer/TNS
Barbecue-Flavored Kabobs and Esquites (fried corn) make a fast and flavorful weeknight supper.

adapted his ideas for this quick barbecue-flavored dinner. It’s perfect whether you’re in a hurry for dinner or live in an apartment without access to grilling facilities.

Chipotle peppers are red jalapeño peppers that are ripened, dried and smoked. They’re sold dried or canned in adobo sauce. I used powdered chipotle chile pepper found in the spice section of the market to give a quick smoked flavor in this dinner. You can, also, use smoked paprika for a smoky addition to the sauce.

The heat is up to you. Add more chipotle chile pepper if you like your sauce really hot.


Serves 2


1 tablespoon instant espresso coffee

2 tablespoons honey

2 tablespoons ketchup

1 teaspoon chipotle chile pepper

1 tablespoon unsweetened cocoa powder

2 teaspoons Worcestershire sauce


¾ pound grass-fed strip steak, cut into 1-2-inch cubes

Salt and freshly ground black pepper

1 cup green bell pepper, (cut into 2-inch pieces)

8 cherry tomatoes

Preheat broiler and line a baking sheet with foil.

Add instant espresso coffee, honey and ketchup to a mixing bowl. Mix well. Add the chipotle powder, cocoa and Worcestershire sauce. Stir to form a smooth sauce. Set aside for dipping sauce.

Thread the steak, green bell pepper and cherry tomatoes on 2 long skewers, alternating the ingredients. Place skewers on the baking sheet and broil 5 to 6 inches from the heat for 3 minutes. Turn skewers over and broil 2 more minutes for medium-rare. Broil another 2 minutes for more well done. Serve with the dipping sauce on the side.

PER SERVING: 303 calories (18 percent from fat), 6.1 g fat (2.3 g saturated, 2.2 g monounsaturated), 96 mg cholesterol, 42.2 g protein, 25.1 g carbohydrates, 4.8 g fiber, 238 mg sodium.


Serves 2

2 teaspoons canola oil

1½-cups frozen, chopped onion, defrosted

1½-cups frozen chopped green bell pepper, defrosted

2 cups frozen corn kernels, defrosted

Several drops hot pepper sauce

Salt and freshly ground black pepper to taste

Heat oil in a nonstick skillet over medium-high heat. Add onion, green peppers and corn. Saute 5 to 6 minutes. Add, hot pepper sauce, salt and pepper to taste.

PER SERVING: 141 calories (33 percent from fat), 5.2 g fat (0.5 g saturated, 3 g monounsaturated), no cholesterol, 3.3 g protein, 23.7 g carbohydrates, 3.6 g fiber, 14 mg sodium.