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Kyinkyinga
Malian Style
Kyinkyinga, a popular West African street food, features marinated and grilled skewers of meat, typically beef or lamb. In Mali, it's often seasoned with a blend of local spices and served with onions and peppers, offering a smoky, savory, and slightly spicy flavor profile that is both satisfying and convenient.
đ§ Ingredienser
- 750 g Beef sirloin or lamb leg(cut into 1-inch cubes)
- 1 large Onions(cut into 1-inch pieces)
- 1 large Bell pepper (any color)(cut into 1-inch pieces)
- 3 cloves Garlic cloves(minced)
- 1 tsp Ginger(grated)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Smoked paprika
- 0.25 tsp Cayenne pepper(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Vegetable oil
- 8 pieces Wooden skewers(soaked in water for 30 minutes)
đšâđł Instruktioner
- 1
In a bowl, combine the minced garlic, grated ginger, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper. Add 1 tablespoon of vegetable oil and mix to form a paste.
- 2
Add the meat cubes to the spice paste and toss to coat evenly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 3
Thread the marinated meat onto the soaked wooden skewers, alternating with pieces of onion and bell pepper.
- 4
Preheat a grill or grill pan to medium-high heat. Brush the grill grates with the remaining 1 tablespoon of vegetable oil.
- 5
Grill the skewers for 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred. The vegetables should be tender-crisp.
- 6
Serve hot, perhaps with a side of rice or a simple salad.
đĄ Proffstips
- âFor extra flavor, add a pinch of Knorr bouillon cube to the marinade.
- âEnsure the skewers are well-soaked to prevent burning on the grill.
- âDon't overcrowd the grill; cook in batches if necessary.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use chicken thighs or firm fish like Nile perch.
- Add cherry tomatoes or zucchini to the skewers.