In a large bowl, mix the diced beef with the chopped onion, garlic, lemon juice, oil, salt, and black pepper.
Mix the meat thoroughly to coat. Cover and let it marinate at room temperature for at least 30 minutes, ideally 1 hour.
Brochettes (Malagasy Beef Skewers)
- Total time - 40 minutes (plus 1 hour marinating)
- Preparation - 15 minutes
- Marinating - 1 hour
- Grilling - 15 minutes
- Servings: 4
- Country: Madagascar
Brochettes are traditionally grilled right on the streets, and the smoke from the charcoal gives them their iconic smoky flavour. At home, you can use a charcoal or gas grill, or a grill pan.
The Malagasy marinade is very simple so as not to overpower the taste of the meat. The key is short and fierce grilling to keep the meat juicy. The meat is traditionally cut into small pieces.
Ingredients
For Brochettes
- 700 g beef (e.g., tenderloin or round), 2 cm cubes
- 1 small piece onion (for marinade), coarsely chopped
- 2 cloves garlic (crushed)
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- to taste salt and black pepper
- 8 pieces (wooden soaked) skewers
For Serving (optional)
- sufficient quantity rice (Vary)
- sufficient quantity Lasary salad
Instructions
Step 1: Marinade
Step 2: Skewering
Remove the meat from the marinade (discard the onion and garlic) and thread it onto the wooden skewers. Put 4–5 pieces of meat on each skewer.
(Optional) If desired, add small cubes of onion or bell pepper between the pieces of meat.
Step 3: Grilling
Heat the grill or grill pan to medium-high temperature (190 °C (374 °F)) and lightly grease it with oil.
Grill the Brochettes for 3–5 minutes per side, depending on the thickness of the meat and desired doneness. For medium doneness, it takes about 10–12 minutes total.
The skewers should be nicely caramelized on the outside and juicy on the inside.
Step 4: Serving
Serve immediately, hot. They are traditionally served with a mound of white rice and the sour Lasary salad (which we have already made) to balance the rich flavour of the meat.