This recipe, which appeared in Adrian Miller’s guide, Black Smoke, is customized from beef kebabs made by chef Pierre Thiam, a Senegal native, who’s doing a lot to coach People concerning the meals of his native nation. It’s additionally an effective way to get a style of West African barbecue in a brief time frame. Although this recipe requires beef, you should use another meat or vegetable to realize scrumptious outcomes. If utilizing bamboo skewers, soak them in water for an hour earlier than utilizing. The tankora spice combine will last as long as two months saved in an hermetic container at room temperature.
Featured in “The Actual Star Of West African-Model Grilling? This DIY-Pleasant Seasoning” by Adrian Miller.
Elements
For the tankora powder:
- 1 cup roasted, unsalted peanuts, crushed to a advantageous powder
- 1 tsp. floor ginger
- 1 tsp. kosher salt
- 1 tsp. freshly floor white pepper
- ½ tsp. floor cayenne pepper
For the kebabs:
- 1 lb. spherical steak, sliced into strips about 1½ by 2 by ⅜ in.
- 2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
- 1 Tbsp. tomato paste
- ½ tsp. finely chopped garlic
- ¼ tsp. finely grated recent ginger
- 1 hen bouillon dice, crumbled (non-obligatory)
- 1 Tbsp. peanut or vegetable oil
- 1 tsp. freshly floor white pepper
- ½ tsp. cayenne pepper
- ½ tsp. kosher salt
Directions
- Make the tankora powder: In a small bowl, stir collectively the peanuts, ginger, salt, white pepper, and cayenne; put aside.
- Put together the kebabs: Warmth a charcoal or gasoline grill to excessive. To a big bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon dice (if desired); toss to mix. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly within the seasonings. Put aside to marinate for 10–quarter-hour.
- Thread a number of slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a large plate and roll every skewer in it, evenly coating all sides and shaking off any extra. Utilizing a pastry brush, brush a bit extra of the remaining marinade over every skewer. Switch to the grill and prepare dinner, turning often and basting with the marinade, till the meat is seared and browned throughout and cooked via, 12–14 minutes. Serve scorching or heat.
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