Grilled African Beef Kebabs
These juicy and flavorful African Beef Kebabs are marinated with a bold East African spice blend and grilled to perfection. Whether cooked over an open flame or in a ridged cast-iron pan, they deliver smoky, charred goodness.
Ingredients
- 1 1/2 lbs beef sirloin or ribeye, cut into 1 ½-inch cubes
- 2 tbsp The Spice Girl Kitchen East African spice blend
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend
- 1/2 tsp black pepper
- 1 tbsp plain yogurt
- 1 tbsp cilantro, finely chopped, for garnish
Instructions
Marinade The Beef
- In a large bowl, combine the East African spice blend, olive oil, lemon juice, garlic, ginger, salt, black pepper, and yogurt. Add the beef cubes and toss until well coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
Skewer The Beef
- Thread the marinated beef cubes onto soaked wooden skewers or metal skewers, leaving a little space between each piece for even cooking.
Grill Cooking Method
- Preheat the grill to medium-high heat (about 400°F). Lightly oil the grates and place the skewers on the grill.
- Cook for 8-10 minutes, turning occasionally, until the beef is charred on the outside but tender inside.
Cast-Iron (Ridged Pan) Cooking Method
- Heat a ridged cast-iron pan over medium-high heat. Lightly grease the pan with a bit of oil.
- Place the skewers in the pan, cooking for about 3-4 minutes per side, until well-seared and cooked to your desired doneness.
Serve
- Let the kebabs rest for 5 minutes before serving. Garnish with fresh cilantro and serve with a side of chapati, rice, or a tangy yogurt dip.
Notes
Tips
- For extra tenderness, marinate the beef for up to 24 hours.
- If using wooden skewers, soak them to prevent burning.
- Serve with a fresh kachumbari salad (tomatoes, onions, and cilantro).