Difference between revisions of "Brochettes"
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Blend all the marinade ingredients and grind them into a paste. In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least an hour, 1–2 hours if possible. | Blend all the marinade ingredients and grind them into a paste. In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least an hour, 1–2 hours if possible. | ||
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[[Category:Congolese cuisine]] | [[Category:Congolese cuisine]] | ||
Latest revision as of 08:08, 14 July 2012
Description
meat Brochettes
Ingredients
- 1-2 Lbs of Beef (or Beef or Lamb liver), cut into bite-sized pieces
- 1 Onion diced
- 1 sweet green pepper, cut into bite-sized pieces
- 1-2 tomatoes (optional), cut into bite-sized pieces
For the Marinade
- 2-3 fresh hot chile peppers, finely chopped
- 2 tbsp lemon juice or lime juice (or cider vinegar)
- 2 garlic pods, minced
- cayenne pepper or red pepper, or dried red pepper flakes
- 1 paprika
- salt
Procedures
Blend all the marinade ingredients and grind them into a paste. In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least an hour, 1–2 hours if possible.
Place the meat, and vegetables, if desired on skewers.
Cook the skewered meat on an outdoor grill, or under the oven broiler. Baste with the remaining marinade, being sure that the marinade is fully cooked after the last basting. Serve with rice or bread, with Pili-Pili Sauce.
