Entree: Gabon – Central Culinary Region – Brochettes de Viande (Meat skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr

Total 1 hr 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef sirloin, cut into 1-inch (2.5 cm) cubes, approx. usable weight
- 3 tbsp (45 ml) peanut oil
- 1 tbsp (15 ml) red palm oil (huile de palme)
- 3 tbsp (45 ml) lime juice (from about 2 limes)
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) cayenne pepper, adjust to taste
- 1 Maggi bouillon cube (approx. 0.28 oz (8 g)), crushed
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1 medium (6 oz (170 g)) red onion, cut into wedges
- 1 medium (6 oz (170 g)) red bell pepper, cut into 1-inch (2.54 cm) pieces
- wooden skewers, soaked in water for 30 minutes

Show original ingredient measurements

- 1.5 lb (680 g) beef sirloin, cut into 1-inch (2.5 cm) cubes, approx. usable weight
- 3 tbsp (45 ml) peanut oil
- 1 tbsp (15 ml) red palm oil (huile de palme)
- 3 tbsp (45 ml) lime juice (from about 2 limes)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) cayenne pepper, adjust to taste
- 1 Maggi bouillon cube (approx. 8 g), crushed
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1 medium (6 oz / 170 g) red onion, cut into wedges
- 1 medium (6 oz / 170 g) red bell pepper, cut into 1-inch pieces
- wooden skewers, soaked in water for 30 minutes

Instructions

1. Combine the peanut oil, red palm oil, lime juice, minced garlic, grated ginger, tomato paste, smoked paprika, cayenne, crushed bouillon cube, salt, and pepper in a bowl to make a marinade.
2. Add the beef cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour or up to 4 hours to develop flavor.
3. Thread the marinated beef onto soaked wooden skewers, alternating with red onion wedges and bell pepper pieces to create even brochettes.
4. Preheat a grill or grill pan to medium-high heat and oil the grate lightly. Grill the skewers 3–4 minutes per side, turning so all sides get a good sear and the beef reaches desired doneness (about 8–12 minutes total for medium).
5. While skewers cook, return any remaining marinade to a small saucepan, bring to a simmer for 2–3 minutes to cook out raw aromatics, and spoon over finished brochettes.
6. Let skewers rest for 2 minutes, then serve hot with extra lime wedges and optionally alongside fried plantains or cassava frites for a Central Gabonese street-style meal.