West African Meat Kebabs Recipes

GRILLED WEST AFRICAN STREET KEBABS

Steps:

• Place the Durban paste, Worcestershire sauce, salt, and pepper into a mixing bowl and completely combine.
• Once mixed split the mixture evenly into two separate bowls one for chicken and one for beef.
• Place the beef in one bowl and the chicken in the other and mix well to combine. Let set for a minimum of 1 hour.
• While the meat is marinating, if using wooden skewers soak the skewers for 30 minutes in warm water. If using metal, no need to soak.
• Using skewers place the meat, then the mango, then potato, and peppers alternating until the skewer is filled.
• Once all the skewers are filled on a hot oil grill place the skewers on the grill and cook the chicken to 165 degrees and cook the meat to the desired temperature.
• Once the skewers are completely cooked, to plate place the slaw on the plate mounding as high as possible.
• Place the skewers on the plate crossing the tips of the skewers.
• Place shredded mango, cabbage mix, red peppers, salt and toss in bowl.
• Add in the mango vinegar and completely mix.
• Set aside to plate.
• Place heavy cream into a blender and blend on low until it starts to thicken up.
• Add in the Piri Piri sauce and mango puree and blend for an additional 30 seconds.
• Once combined place into a ramekin to serve on the side of the skewers.

WEST AFRICAN BEEF KABOBS

Steps:

• In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, all spice, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
• Transfer the sauce from the blender to a large bowl. Add the beef to the sauce and toss to coat. Cover and refrigerate for 20 minutes to allow the beef to marinade.
• When ready to grill, thread the beef onto wooden or metal skewers. Pour any leftover marinade on top of the beef kabobs.
• Preheat the grill to medium-high heat, and grease the grill with cooking spray.
• Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.

WEST AFRICAN MEAT KEBABS

Steps:

• Place the cubed meat in a bowl, season with a little red wine vinegar and allow to marinate for 10 minutes then rise-off the vinegar.
• Return the meat to the bowl and add the crumbled beef bouillon cubes and black pepper, mix to incorporate thoroughly and allow to marinate for at least 20 minutes.
• Meanwhile, mix the peanut butter with the oil and stir to loosen. Add this sauce to the meat and leave to marinate for at last 30 minutes.
• When ready shake off the excess from the meat and thread onto skewers, alternating each piece of meat with two large cubes of onion. When done, brush the meat and onion with any remaining marinade and cook on a barbecue (or under the grill) for about 20 minutes, turning the kebabs and brushing with fresh marinade every 5 minutes, or so until the meat is done.

SOUTH AFRICAN LAMB SOSATIES (KEBABS)

Steps:

• Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
• Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
• Preheat grill to medium heat and lightly oil grate.
• Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.