Kyinkyinga
(Beef and Liver Kebabs) Recipe

Origin: South Africa Period: Traditional

Ingredients

500g beef shoulder or frying steak cut into 3cm cubes
250g beef liver, cut into 3cm cubes
60ml lemon juice
3 tbsp vegetable oil
1 clove garlic, chopped
1½ tsp onion salt
1/4 tsp ground ginger
1/8 tsp chilli flakes

Kyinkyinga
(Beef and Liver Kebabs) Preparation:

Method:

Place the meat into a glass bowl then mix the remaining ingredients together and pour over the meat. Cover with clingfilm and refrigerate (with occasional stirring) for at least 6 hours.

Thread the beef and liver cubes onto 6 skewers, alternating between them. Brush with a marinade then place under a hot grill (or on a barbecue) and cook for 5–6 minutes for each of the two sides. Brush with the marinade again before turning.

Serve with rice or salad.

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