Sudanese Grilled Meat Skewers (Kebab Sudani)
The Quirky Foodster Team
Ingredients
- Beef or lamb, cubed — 600 g (1.3 lb)
- Medium onion, grated — 1
- Garlic cloves, minced — 3
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Vegetable oil — 3 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Onion, 2 tomatoes onion wedges and tomato wedges, for grilling — 1
Method
- Combine grated onion, garlic, cumin, paprika, oil, salt, and pepper in a bowl. Add meat and toss to coat thoroughly. Marinate in the refrigerator for at least 1 hour.
- Thread meat onto skewers, alternating with onion and tomato wedges.
- Grill over medium-high heat for 5-6 minutes per side, until charred outside and cooked to preference.
- Serve hot with flatbread and a simple salad.
Introduction: Grilled meat skewers are a fixture of Sudanese street food culture, sold at roadside stands in the evenings, seasoned simply to let the smoky char of the grill shine through.
Cultural Background: Grilled meat skewers are a fixture of Sudanese street food culture, sold at roadside stands in the evenings, seasoned simply to let the smoky char of the grill shine through.
Tips: Let the meat come to room temperature for 15 minutes before grilling for more even cooking.
Variations: Chicken thigh works well as a substitute using the same marinade and timing. Marinated and grilled mushroom or halloumi skewers offer a plant-forward alternative using the same spice base.
Storage: Refrigerate cooked skewers up to 2 days.
Reheating: Reheat in a hot dry pan for 2 minutes per side.
Nutrition: Approx. 310 kcal, 28 g protein, 18 g fat, 5 g carbohydrate per serving.
FAQs:
Q: Can I bake these instead of grilling?
A: Yes, bake at 220°C (425°F) for 12-15 minutes, turning once.
- Beef or lamb, cubed — 600 g (1.3 lb)
- Medium onion, grated — 1
- Garlic cloves, minced — 3
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Vegetable oil — 3 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Onion, 2 tomatoes onion wedges and tomato wedges, for grilling — 1
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