Brochettes (African Meat Skewers)

  • Total Time - 35 minutes
  • Prep - 20 minutes
  • Grilling - 15 minutes
  • Marinating - 2 - 4 hours
  • Servings: 4
  • Country: Togo
Brochettes (African Meat Skewers)

The quality of Brochettes depends on the marinade and grilling technique. The meat should be cut into equal cubes to ensure even cooking. Marinating time is crucial for absorbing all the flavors. Although traditionally served without sauce, you can complement them with Djingban sauce or a simple tomato salsa.

Ingredients

I. For the Brochettes

  • 600 g Beef (sirloin or tenderloin), cut into 2.5 cm cubes
  • 1 large Onion, cut into pieces
  • 1 pc Pepper (red or green), cut into pieces
  • 8 pcs Wooden or metal skewers

II. Marinade

  • 4 tbsp Olive oil
  • 1 tbsp White wine vinegar (or lemon juice)
  • 1 tsp Paprika (sweet)
  • 0.5 tsp Cayenne pepper (or ground chili)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt and black pepper

Instructions

Step 1: Preparing the Marinade and Meat

If using wooden skewers, soak them in water. In a large bowl, mix all the marinade ingredients: olive oil, vinegar, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.

Add the diced meat and mix thoroughly. Cover the bowl and refrigerate to marinate for a minimum of 2 hours, ideally 4 hours or overnight.

Step 2: Threading the Skewers

Thread the marinated meat, onion, and pepper alternately onto the skewers. Try to space the pieces evenly on the skewer and avoid cramming them too tightly.

Step 3: Grilling and Serving

Preheat the grill to medium-high heat (or a pan with a little oil).

Grill the Brochettes for 10 to 15 minutes, turning them regularly until the meat is browned and cooked to your liking. The internal temperature for medium-rare beef is approximately 60 °C (140 °F).

Serve hot, traditionally with sliced raw onion, which adds a fresh sharpness to the dish.