top of page

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.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page