Chipotle Maple Beef Skewers with Charred Spring Onions
Chipotle and maple create a rich, smoky glaze that clings beautifully to grilled beef, while charred spring onions soften the deeper flavours. A great choice when you want barbecue skewers with warmth, colour and enough heft for heartier sides.
Ingredients
- 750 g beef rump or bavette cut into 3cm cubes
- 1 tbsp neutral oil
- 8 spring onions trimmed
- 8 metal skewers or 4 large skewers
For the chipotle maple marinade
- 2 chipotle chillies in adobo finely chopped
- 1 tbsp adobo sauce from the tin
- 3 tbsp maple syrup
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 garlic cloves finely grated
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 1 tbsp neutral oil
- 1 tsp freshly ground black pepper
- 1 tsp flaky sea salt
To finish
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 handful coriander roughly chopped
- flaky sea salt extra, to taste
Instructions
Mix the marinade
- In a bowl, stir together the chopped chipotle chillies, adobo sauce, maple syrup, Worcestershire sauce, tomato purée, soy sauce, garlic, smoked paprika, cumin, cider vinegar, oil, black pepper and salt until fully combined.
Marinate the beef
- Add the beef cubes and turn them well so every piece is coated. Cover and chill for 1 to 3 hours. This marinade has enough punch to work quite quickly, so you don’t need an overnight wait.
Get the barbecue ready
- Prepare your BBQ with a hot direct side and a gentler side for control. Clean and oil the grill grates. Take the beef out of the fridge 20 minutes before cooking so it starts to lose some chill.
Thread the skewers and prep the onions
- Thread the beef onto skewers, leaving small gaps between pieces. Toss the spring onions with the neutral oil and set them beside the grill so they’re ready to go on at the same time.
Grill the beef and spring onions
- Cook the skewers over direct heat for about 2 minutes per side, turning until the outside is darkened and sticky. Grill the spring onions alongside them, turning as needed, until softened and well charred in patches.
Control the caramelisation
- Move the skewers to the cooler side if the glaze is catching too quickly. Close the lid briefly if using a covered barbecue, letting the beef finish through with a little gentle ambient heat.
Finish and rest
- Mix the lime juice with the extra teaspoon of maple syrup. Rest the skewers for 5 minutes, then drizzle lightly with the lime-maple mix. Scatter with coriander and a pinch of flaky sea salt, then serve with the charred spring onions.
Notes
Chipotle in adobo is one of those ingredients that earns its shelf space. The chillies bring smoke and fruity heat, while the adobo sauce adds tang and depth. I usually use two chillies for a medium warmth that most people are happy with. If yours are especially large, start with one and a half. Heat can creep up quickly once the glaze reduces on the grill.
Rump gives these skewers a satisfying beefy chew, though bavette is excellent too if you slice it carefully across the grain after cooking. Maple syrup matters more than you’d think. A proper maple syrup gives the glaze a woodsy, almost toasted sweetness that works far better than pancake syrup. The spring onions are worth choosing on the larger side because they hold up better over the coals and char more evenly.
Nutrition
Calories: 438kcalCarbohydrates: 15gProtein: 35gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 98mgSodium: 846mgPotassium: 655mgFiber: 1gSugar: 11gVitamin A: 520IUCalcium: 44mgIron: 4.1mg
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