Brochettes

3 lbs beef (or lamb, or goat; or beef or lamb liver, kidney, or heart); cut into bite-sized pieces (kidney, especially, should be rinsed several times in cold water)

onion, sweet green pepper, tomatoes (optional); cut into bite-sized pieces

Marinade # 1 (Peri-Peri style)

cooking oil

hot chile pepper, finely chopped

lemon juice or lime juice (or cider vinegar)

garlic, minced

cayenne pepper or red pepper, or dried red pepper flakes

paprika

salt

Marinade # 2 (Coupé-Coupé style)

cooking oil

Maggi® sauce (L'Arome Maggi®) or Maggi® cubes mixed with water

cayenne pepper or red pepper

Marinade # 3 (Western Africa style)

cooking oil

vinegar (or cider vinegar)

tomato, chopped

onion, finely chopped

garlic, minced

fresh ginger, minced

cayenne pepper or red pepper

salt

Marinade # 4 (Northern Africa style)

oil (olive oil if possible)

vinegar (or cider vinegar)

onion, finely chopped

chile pepper, finely chopped

parsley, minced

cumin

black pepper

paprika

salt

Marinade # 5 (Northern Africa style)

oil (olive oil if possible)

pimentos, finely chopped

black pepper

salt

Use a mortar and pestle or a food processor to grind together all of the marinade ingredients. In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least an hour, several hours if possible.

Place the meat (and vegetables, if desired) on skewers. Cook the skewered meat on an outdoor grill, or under the oven broiler. Baste with the remaining marinade, being sure that the marinade is fully cooked after the last basting.

Print Options:

Brochettes