Street Food
Grilled Skewered Meat
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) beef, cut into cubes
- 80 g (1 small) onion, grated
- 10 g (3 cloves) garlic, minced
- 3g (1 tsp) ground ginger
- 2g (1/2 tsp) cayenne pepper
- 40 g (3 tbsp) ground roasted peanuts
- 30 ml (2 tbsp) vegetable oil
- 5g (1 tsp) salt
Method
- Combine onion, garlic, ginger, cayenne, ground peanuts, oil and salt in a bowl to form a marinade.
- Toss the beef cubes in the marinade, cover, and refrigerate for at least 2 hours, ideally overnight.
- Thread the marinated beef onto skewers.
- Grill over medium-high heat for 3-4 minutes per side until charred and cooked to your liking.
- Serve hot, optionally with extra ground peanuts and pepper on the side for dipping.
Introduction: Skewers of marinated, grilled meat sold hot off charcoal braziers are a familiar sight on Guinean streets in the evening, seasoned with a distinctive dry spice blend that sets them apart from similar West African skewer traditions.
Cultural Background: Skewers of marinated, grilled meat sold hot off charcoal braziers are a familiar sight on Guinean streets in the evening, seasoned with a distinctive dry spice blend that sets them apart from similar West African skewer traditions.
Tips: Soak wooden skewers in water for 20 minutes before grilling to prevent burning. Do not overcrowd the meat on the skewers so it chars evenly.
Variations: Use chicken or goat meat instead of beef. Add bell pepper or onion chunks between the meat pieces.
Storage: Refrigerate cooked skewers up to 2 days.
Reheating: Reheat on a grill or in a hot skillet for a few minutes per side.
Nutrition: Calories: 310 kcal | Protein: 34 g | Carbs: 4 g | Fat: 17 g | Fibre: 1 g
FAQs:
Q: Can I bake these instead of grilling?
A: Yes, bake at 220°C (425°F) for about 12-15 minutes, turning once, though grilling gives the best charred flavour.
Q: How long should I marinate the meat?
A: At least 2 hours, but overnight marinating gives the deepest flavour.
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