Street Food
Brochettes de Viande (Grilled Meat Skewers)
Ingredients
- - 600 g (1.3 lb) beef sirloin, cut into 2.5 cm (1 in) cubes
- - 2 tbsp vegetable oil
- - 1 tsp ground ginger
- - 1 tsp chilli powder
- - 1 tsp paprika
- - 1/2 tsp ground cumin
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 2 tbsp roasted peanuts, finely crushed
- - Wooden or metal skewers
Method
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- In a bowl, toss the beef cubes with the oil, ginger, chilli powder, paprika, cumin, salt, and pepper until evenly coated.
- Cover and marinate for at least 1 hour, ideally 3-4 hours, in the refrigerator.
- Thread the marinated beef onto the skewers, leaving a small gap between each piece.
- Preheat a charcoal grill or grill pan to high heat.
- Grill the skewers for 3-4 minutes per side, turning regularly, until well charred outside and cooked to your preferred doneness inside.
- Sprinkle with crushed roasted peanuts just before serving.
Introduction: Brochettes are a fixture of evening street life in Burkina Faso, grilled over charcoal braziers by vendors who fan the smoke through busy neighbourhoods to draw in customers.
Cultural Background: Brochettes are a fixture of evening street life in Burkina Faso, grilled over charcoal braziers by vendors who fan the smoke through busy neighbourhoods to draw in customers. Seasoned with a distinctive dry spice blend, they are often eaten standing up, straight off the skewer, alongside a cold drink.
Tips: Leave a small gap between meat pieces on the skewer so they cook evenly and char properly. A hot grill is key to getting a good char quickly without overcooking the meat inside.
Variations: Use lamb or goat meat in place of beef for a more traditional Sahelian variation. Serve with a side of sliced onion and a dry pepper-peanut dip called 'poudre de brochette'. For a vegetarian version, use firm tofu or large mushroom caps in place of the beef, adjusting grilling time accordingly.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot pan for 1-2 minutes per side, or briefly under a grill, to avoid drying the meat out.
Nutrition: Approx. 280 kcal, 26 g protein, 3 g carbohydrate, 18 g fat per serving (based on 6 servings).
FAQs:
Q: What cut of beef works best?
A: Sirloin or rump are ideal, offering good flavour and tenderness when grilled quickly over high heat.
Q: Why crush peanuts over the top?
A: This is a distinctive Burkinabe touch that adds crunch and a nutty finish characteristic of local brochette stalls.