Entree: Burundi – Central Culinary Region – Brochettes (Charcoal-grilled skewers of marinated beef or goat served with onions and a tomato-onion sauce)

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 30 min

Ingredients

- 1 1/2 lb (680 g) beef chuck or goat, cut into 1 1/2-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, grated or finely chopped, approx. 5 oz (140 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) white vinegar or lemon juice
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 bell peppers, cut into 1 1/2-inch pieces (optional)
- 8–10 wooden skewers, soaked in water 30 minutes before use
- 1 tbsp (15 ml) butter or oil for finishing
- Chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. In a bowl combine vegetable oil, grated onion, garlic, tomato paste, vinegar, ground coriander, paprika, salt, and pepper to make the marinade.
2. Add the beef or goat cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour and up to 4 hours for best flavor.
3. When ready to cook, thread meat onto soaked skewers alternating with bell pepper pieces if using, leaving a little space between pieces for even heat.
4. Preheat a charcoal grill or heavy grill pan to medium-high heat and oil the grates lightly.
5. Grill the skewers 8–12 minutes, turning every 2–3 minutes, until nicely charred on the outside and cooked to desired doneness; baste with a little of the reserved marinade during cooking if desired.
6. Remove skewers, brush briefly with butter or oil, let rest 2 minutes, then garnish with chopped cilantro or parsley and serve hot with grilled onions, tomato-onion sauce, or roasted plantains.