African Style Shish Kebab Recipes

SOSATIES (SOUTH AFRICAN KEBABS)

Steps:

• Mix meat, ginger and garlic together and add onion and apricots if you are using them.
• Heat butter and stir fry chopped onions until soft and golden.
• Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
• Bring to the boil and cook for 2 minutes.
• Remove from heat and leave to cool until warm.
• Blend in remaining ingredients and pour this over the meat.
• Coat meat well and refrigerate overnight.
• Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
• Barbecue over hot grill taking care not to burn and baste from time to time until done.

SHISH KEBAB

Steps:

• Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
• Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
• Recipe courtesy Clifford Wright

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

AFRICAN-STYLE SHISH KEBAB

Steps:

• Combine yogurt, lemon juice, olive oil, onion, mint,.
• cilantro, salt, pepper and cayenne pepper in large bowl. Add.
• meat to marinade; refrigerate 4 to 5 hours for lamb, overnight.
• for beef.
• Remove from refrigerator 2 hours before cooking.
• Just before cooking, arrange meat on skewers alternately with.
• tomatoes, green peppers, onions and mushrooms. Place on grill.
• 3 inches above coals, which should be red hot but not flaming.
• Cook 5 minutes on each side, turning skewers to brown meat.
• evenly.
• I recommend serving with rice.

IRAQI SHISH KEBAB

Steps:

• Make a marinade by mixing the vinegar, olive oil, onion, salt and pepper.
• Marinate the cubed meat in the marinade for at least 2 hours.
• Put the meat on skewers and grill or broil for 7-10 minutes or until the meat is browned and cooked to your preference.
• SUGGESTION: While meat is marinating also marinate large chunks of vegetables (tomatoes, onions, green peppers or eggplant) in sauce made of equal parts of olive oil and lemon juice with a dash of salt and pepper. Thread these vegetables onto skewers and grill alongside the meat.