(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.