Cooking with Tea

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I love tea, I have at least 5-6 types of tea on hand at all times. I have used it to marinate dried fruits for baking bread but I never thought of using it in cooking before! This challenge was truly an eye opener and I can’t thank Sarah enough for hosting it.

Apparently brewed tea makes an excellent spice if you simply grind tea leaves in a pepper mill and combine with white pepper.you can use it as a rub for steak or chicken.

Tea makes a wonderful marinade instead of throwing out the extra tea left in the teapot at the end of teatime, try adding it to your favorite marinade for chicken breasts of kabob

Tea is an efficient tenderizer. Rooibos “Red” tea has been shown to have similar results and may add yet another unique nuance for your culinary delights.

Tea can also be used as an aromatic: Try using Jasmine tea to make rice and transform it from an every day dish to a true treat

I personally used it to marinate meat for kabob, they turned out phenomenal. The meat was tender and juicy with a hint of tea flavor

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Author: Sawsan Abu Farha
Total Time: 1 hour 25 minutes
Yield: 3 servings 1x

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Description

These tea-infused kebabs are marinated in a flavorful blend of Earl Grey tea, lemon, and spices, resulting in tender and juicy meat with a subtle hint of tea.

Ingredients

Units Scale

1 cup (200ml) water
4 tea bags Earl Grey
Juice from 1 lemon
1 tbsp (18 grams) honey
Salt and pepper to taste
1 tbsp (15 grams) rosemary
1 tsp (5 grams) mustard
1 lb (450 g) beef or chicken, cut into kebab cubes

Instructions

Bring 1 cup of water to a boil and pour over the 4 Earl Grey tea bags in a mug. Let steep for 5 minutes, then remove the tea bags.
Stir in the juice from 1 lemon, 1 tbsp of honey, salt, pepper, 1 tbsp of rosemary, and 1 tsp of mustard. Mix well and allow the marinade to cool to room temperature.
Add the beef or chicken cubes to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 1 hour.
Preheat your grill to medium-high heat. Thread the marinated meat onto skewers.
Grill the kebabs for about 10-15 minutes, turning occasionally, until the meat is cooked through and has a slight char on the outside.
Remove from the grill and let rest for a few minutes before serving.

Notes

For an extra layer of flavor, try using different types of tea like Jasmine or Rooibos.
If you prefer a stronger tea flavor, increase the steeping time.
Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Serve with rice or a fresh salad for a complete meal.

Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5
Sodium: 300
Fat: 12
Carbohydrates: 10
Fiber: 1
Protein: 25
Cholesterol: 75

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Frequently Asked Questions

Why use Earl Grey tea in a meat marinade?

The article explains that brewed tea acts as a tenderizer and that tea can replace the liquid base in a marinade. Four Earl Grey bags are steeped in 1 cup of boiling water for 5 minutes, then combined with lemon juice, honey, rosemary, and mustard — the tea’s tannic compounds help break down proteins and add subtle floral-citrus depth to the kebabs’ flavor.

Can I use a different type of tea?

Yes — the notes suggest trying Jasmine or Rooibos as alternatives. The article also mentions that Jasmine tea transforms rice into “a true treat” when used as the cooking liquid, and that Rooibos “red” tea has similar tenderizing properties with its own unique flavor nuance.

How long should the meat marinate?

Step 3 calls for marinating the beef or chicken cubes in the refrigerator for at least 1 hour. The prep time of 1 hour 10 minutes is specifically allocated for this marinating window — a longer soak will yield more flavor penetration and a more tender result.