GRILLED WEST AFRICAN STREET KEBABS
Bring a bit of West African street food to your kitchen with these beef and chicken kebabs. Just alternate pieces of sliced and seasoned protein with chunks of mango, peppers and potatoes to your tasting and place on the grill. Courtesy of the National Mango Board.
Categories Entrees
Time 44m59S
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 6 g, Protein 27 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 428 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
WEST AFRICAN MEAT KEBABS
Make and share this West African Meat Kebabs recipe from Food.com.
Provided by Papa D 1946-2012
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
WEST AFRICAN KEBABS
From A Taste of Africa, posted for ZWT IV. Prep time does not include time needed for seasoning meat.
Provided by pattikay in L.A.
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat from meat.
- Mix seasoning ingredients together in a bowl.
- Combine the meat and half the seasoning and mix thoroughly.
- Let stand for at least one hour before grilling.
- Skewer the seasoned meat alternately with the bell pepper and grill till cooked and browned on both sides.
- Remove the skewered meat and peppers from the heat, sprinkle with powdered peanuts and serve.
- Note: you can use leftover seasoning to make a sauce by adding 1/4 cup wine and heating to thicken. Pour over kebabs.
Nutrition Facts : Calories 418.9, Fat 17.7, SaturatedFat 5.8, Cholesterol 133.8, Sodium 174.2, Carbohydrate 13.8, Fiber 3.7, Sugar 5.7, Protein 50.3
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- In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.
- Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes.
- In a grill pan, heat 1 tablespoon of the oil. Cook halfof the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.
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- In a food processor, grind the peanuts into a fine powder (scrape the sides with a spatula to loosen the sticking nuts). Drizzle in the oil and blend until you get a thick, creamy consistency.
- Stir the spices into the peanut paste, mixing well. For really spicy hot suya, use more cayenne pepper. Adjust as required.
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