Roast Beef Kebab

Roast Beef Kebab
Roast beef kebab is a classic Sierra Leone street food. Whenever I have friends over for dinner, this is the dish that gets the most compliments. In Sierra Leone, it is made by marinating the beef in a peanut mixture and then placing over a barbecue giving it a smokey barbecue flavour. The great thing about this marinade is that it also works really well with chicken or fish so if you have either to hand but no beef then give this a try.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 10
Roast Beef Kebab

Ingredients

For the beef

  • 1kg tender cubed beef - cut into large cubes
  • 1tsp salt
  • 1tsp mixed herbs
  • 1 tsp black pepper
  • 2 sweet peppers (different colours) - cut into small squares for kebab skewers
  • 1 onion - cut into quarters
  • 20 wooden skewers (soaked in water for at least 30 mins

For the marinade

  • Juice of 1.5 - 2 lemons
  • 1 medium onion
  • 1 garlic clove, grated
  • 1/2 scotch bonnet pepper
  • 2.5 heaped tbsp natural peanut butter
  • 1.5 heaped tbsp tomato puree
  • 1tsp sea salt
  • 1tsp ground black pepper
  • 1tsp dried thyme

How to make

  1. Season the beef with the salt, mixed herbs and black pepper. In a pot of boiling water, cook the beef for around 40 minutes
  2. Meanwhile, prep the marinade by blending the lemon juice, onion, garlic, scotch bonnet and peanut butter for a few seconds, then add the remaining ingredients and blend until well combined. It should be a smooth thick paste
  3. Pour the marinade over the cooked beef, along with the chopped onions and sweet peppers and rub in until well coated. Use food prep gloves if you can, scotch bonnets can be quite painful!
  4. Leave to marinade for at least 4-6 hours, or preferably overnight
  5. Place about 3-4 beef cubes on one skewer with the chopped sweet peppers and onions in between the meat
  6. Grill on a hot bbq for around 10-15 minutes, turning frequently. Baste with further marinade as needed
  7. Let the kebabs rest for at least 5 minutes and serve with rice, roasted potatoes and cous cous

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