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Brochettes de Boeuf à la Comorienne
Marinated beef skewers grilled to perfection, featuring a blend of local spices and often served with a side of rice or a simple salad.
ð§ ææ
- 500 g Beef sirloin or tenderloin(cut into 1-inch cubes)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 medium Onion(grated or finely chopped)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Chili powder(or to taste)
- 2 tbsp Lime juice
- 2 tbsp Vegetable oil
- to taste Salt
- 1/2 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the beef cubes with minced garlic, grated ginger, grated onion, turmeric, cumin, coriander, chili powder, lime juice, vegetable oil, salt, and black pepper. Mix well to ensure all beef pieces are coated. Marinate for at least 30 minutes, or preferably for 2-4 hours in the refrigerator.
- 2
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 3
Thread the marinated beef cubes onto the skewers, leaving a small space between each piece.
- 4
Preheat your grill or grill pan to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and has nice grill marks.
- 5
Remove from grill and let rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âFor tender beef, use good quality cuts like sirloin or tenderloin.
- âMarinating time is crucial for flavor penetration.
- âDon't overcrowd the skewers; this allows for even cooking.
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- Add chunks of bell peppers and onions to the skewers for a mixed grill.
- A touch of honey or brown sugar in the marinade can help with caramelization.