Entree: Rwanda – Brochette (Meat skewer)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) beef or goat, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 0.25 oz / 7 g)
- 1 tbsp (15 ml) lemon juice or white vinegar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (5 g) paprika or mild chili powder (optional)
- 1 medium onion, cut into 1-inch pieces (about 6 oz / 170 g)
- 1 large green bell pepper, cut into 1-inch pieces (about 7 oz / 200 g) (optional)
- Wooden or metal skewers (if wooden, soak in water 30 minutes)
- 2 tbsp (30 ml) additional oil or melted butter for basting
- Lemon wedges, for serving
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. In a bowl combine vegetable oil, minced garlic, lemon juice (or vinegar), salt, pepper and paprika (if using). Add the cubed meat, toss to coat thoroughly, cover and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Preheat a charcoal grill to medium-high (or preheat a gas grill or broiler). Thread meat onto skewers, alternating with onion and bell pepper pieces if desired. Brush skewers lightly with additional oil or melted butter.
3. Grill brochettes over direct heat, turning every 2–3 minutes and basting as desired, until nicely charred on the edges and cooked to preferred doneness, about 8–12 minutes total for medium depending on cube size.
4. Remove from heat and let rest 3–5 minutes. Serve hot with lemon wedges, chopped onions or a simple tomato-onion relish, and garnish with fresh cilantro or parsley.