West African Kebabs Recipes
WEST AFRICAN MEAT KEBABS
Make and share this West African Meat Kebabs recipe from Food.com.
Provided by Papa D 1946-2012
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cubed meat in a bowl, season with a little red wine vinegar and allow to marinate for 10 minutes then rise-off the vinegar.
- Return the meat to the bowl and add the crumbled beef bouillon cubes and black pepper, mix to incorporate thoroughly and allow to marinate for at least 20 minutes.
- Meanwhile, mix the peanut butter with the oil and stir to loosen. Add this sauce to the meat and leave to marinate for at last 30 minutes.
- When ready shake off the excess from the meat and thread onto skewers, alternating each piece of meat with two large cubes of onion. When done, brush the meat and onion with any remaining marinade and cook on a barbecue (or under the grill) for about 20 minutes, turning the kebabs and brushing with fresh marinade every 5 minutes, or so until the meat is done.
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- Place the Durban paste, Worcestershire sauce, salt, and pepper into a mixing bowl and completely combine.
- Place the beef in one bowl and the chicken in the other and mix well to combine. Let set for a minimum of 1 hour.
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- In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, all spice, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
- Transfer the sauce from the blender to a large bowl. Add the beef to the sauce and toss to coat. Cover and refrigerate for 20 minutes to allow the beef to marinade.
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- In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.
- Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes.
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