West African Meat Kebabs RecipeOrigin: West Africa Period: Traditional |
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This is a recipe that my wife showed me for our New Year celebration meal. These are typically cooked over charcoal barbecues in large batches and served as a side dish at a traditional West African meal. Ingredients
1 kg cubed meat (beef, goat, lamb etc) washed with vinegar for 10 minutes 
West African Meat Kebabs Preparation:Method:Wash the meat under running water and rinse in a little red wine vinegar. Allow to marinate for 10' then then rinse-off the vinegar. Place the meat in a bowl, add the crumbled Maggi 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 slices 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. |
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