Street Food
Ivorian Beef Skewers (Brochettes de Boeuf)
Ingredients
- 600 g (1.3 lb) beef sirloin, cubed
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp cayenne pepper
- 2 cloves garlic, minced
- Salt, to taste
- Wooden or metal skewers
Method
- Combine oil, cumin, paprika, cayenne, garlic and salt in a bowl.
- Toss the beef cubes in the spice mixture and marinate for at least 30 minutes.
- Thread the beef onto skewers.
- Grill over medium-high heat for 8-10 minutes, turning occasionally, until charred outside and cooked to preference.
- Serve hot, often with fried plantain or bread.
Introduction: Small, well-spiced beef skewers grilled over open coals, a common evening street food sold alongside fried plantain and cold drinks across Ivorian cities.
Cultural Background: Small, well-spiced beef skewers grilled over open coals, a common evening street food sold alongside fried plantain and cold drinks across Ivorian cities.
Tips: Don't overcrowd the skewers – leave small gaps between cubes for even cooking. Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Variations: Add bell pepper and onion chunks between the meat for a classic vegetable-studded variation.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat or a low oven to avoid drying out the meat.
Nutrition: Approx. per serving: 320 kcal, 30 g protein, 2 g carbohydrate, 20 g fat
FAQs:
Q: What cut of beef works best?
A: Sirloin or a similarly tender cut is ideal for quick grilling; tougher cuts will need a longer marinade to tenderize.
Q: Can these be baked instead of grilled?
A: Yes, bake at 220C (425F) for about 12-15 minutes, turning halfway, though grilling gives more authentic char and smokiness.
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