Ghanaian Kabobs

(by Dian Azorlibu)

(adapted from African Bites)

1 T. garlic powder

1 T. onion powder

1 1/2 t. smoked paprika

1 T. white pepper

2 - 3 T. cayenne

optional: 2 - 3 T. hot ground pepper

1 T. chicken bouillon powder

1/4 c. roasted almonds/peanuts, removed from shells but with skin

2 lb. boneless sirloin steak, chuck roast, or rib-eye

2 T. vegetable oil

salt, to taste

Soak skewers in water for at least 20 minutes before using.

Preheat oven to 450 F.

In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon. Set aside.

Grind peanuts in a coffee grinder until finely crushed, but not pureed.

Add the ground peanuts into spice mixture.

Pat the steaks dry with a paper towel, and slice medium-thin on the diagonal.

Thread the steak onto skewers, about 4 pieces per skewer.

Rub the meat with spice mixture on both sides.

Line a baking sheet with foil and spray with cooking spray.

Place skewers on sheet, drizzle with oil, and salt to taste.

Bake 12 minutes.

Place skewers under broiler for 3 minutes.


(Read Against All Odds, the story that accompanies this recipe.)

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