Kabaab Suqaar
The Quirky Foodster Team
Ingredients
- Beef sirloin or tenderloin, cut into 2 cm (3/4 in) cubes — 500 g (1 lb 2 oz)
- Vegetable oil — 2 tbsp (30 ml)
- Garlic cloves, minced — 2
- Xawaash (Somali spice blend) — 1 tsp
- Ground cumin — 1/2 tsp
- Paprika — 1/2 tsp
- Lime juice — 1 tbsp
- Red bell pepper, cut into 2 cm (3/4 in) pieces — 1
- Onion, cut into 2 cm (3/4 in) pieces — 1
- Salt, — to taste
- Small wooden or metal skewers — 8
Method
- Prep Time 20 minutes (plus 1 hour marinating) Cook Time 10 minutes
- Total Time 1 hour 30 minutes Difficulty Easy
- Occasion Gatherings; everyday appetizer Season Year-round; popular for outdoor grilling
- Servings Serves 4 Dietary Tags Dairy-free; gluten-free
- Native Recipe Kabaab Suqaar SEO Keywords kabaab suqaar recipe, somali beef
- Name skewers, somali suqaar, somali grilled beef appetizer
Introduction: Spiced beef skewer bites with pepper and onion
Cultural Background: Suqaar refers to the Somali technique of cutting meat into small, quick-cooking cubes and cooking it hot and fast with onion, pepper and warming spices — a method used across many Somali dishes, from breakfast plates to dinner mains. Served on skewers as bite-sized starters, kabaab suqaar is a popular way to open a meal or serve alongside drinks when guests visit, offering the same bold, peppery Somali seasoning in an easy, hands-on form.
Tips: Cut the beef pieces evenly so they cook at the same rate. Don't overcrowd the pan or grill — cook in batches if needed so the meat sears rather than steams.
Variations: Goat or lamb can be used in place of beef for a more traditional, richer flavour. Add cherry tomatoes to the skewers for extra juiciness and colour. No traditional vegetarian version exists for this meat-focused dish; firm tofu marinated in the same spice mix can be grilled as a non-traditional adaptation.
Storage: Store cooked skewers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes, turning often, or in a 180°C (350°F) oven for 5–6 minutes.
Nutrition: Per serving (approx.): 260 kcal, 27 g protein, 6 g carbohydrate, 14 g fat, 1 g fibre
FAQs:
Q: Can this be made in advance for a party?
A: Yes — marinate and skewer the meat up to a day ahead, keep refrigerated, and grill just before serving.
Q: What sauce goes well with kabaab suqaar?
A: A squeeze of extra lime and a side of basbaas (Somali hot sauce) are the classic accompaniments.
- Beef sirloin or tenderloin, cut into 2 cm (3/4 in) cubes — 500 g (1 lb 2 oz)
- Vegetable oil — 2 tbsp (30 ml)
- Garlic cloves, minced — 2
- Xawaash (Somali spice blend) — 1 tsp
- Ground cumin — 1/2 tsp
- Paprika — 1/2 tsp
- Lime juice — 1 tbsp
- Red bell pepper, cut into 2 cm (3/4 in) pieces — 1
- Onion, cut into 2 cm (3/4 in) pieces — 1
- Salt, — to taste
- Small wooden or metal skewers — 8
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