Rwandan Beef Brochettes

Brochettes are a popular grilled street food in Rwanda, where seasoned meat is threaded onto skewers and cooked over charcoal until tender with lightly charred edges.

This home-friendly version pairs beef with onion and peppers, then serves the skewers with grilled plantain and a bright tomato-chili sauce.

Cut the beef into evenly sized pieces and soak wooden skewers in water so the meat cooks before the sticks scorch.

Serving Suggestions

Serve hot with grilled plantain, tomato-chili sauce, and a crisp cabbage or avocado salad.

Recipe Notes

Marinate the beef for at least 30 minutes and up to overnight. Grill in batches so the skewers brown instead of steaming.

Rwandan Beef Brochettes

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Seasoned beef skewers grilled with peppers and onions, served with plantain and a fresh tomato-chili sauce.

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Rwandan

Calories: 545

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Brochettes

• 1 1/2 lb beef sirloin, cut into 1-inch cubes
• 1 large yellow onion, cut into chunks
• 1 large red bell pepper, cut into chunks
• 1 large green bell pepper, cut into chunks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt

Sauce and Plantain

• 4 medium Roma tomatoes, chopped
• 1 small red onion, chopped
• 1 small serrano chile, seeded and chopped
• 2 tbsp fresh cilantro, chopped
• 2 large ripe plantains peeled and halved lengthwise

Equipment

• Grill or grill pan
• Wooden skewers
• Mixing bowl
• Tongs

Method

 

Marinate and Skewer:

1. Combine the beef, olive oil, lemon juice, garlic, paprika, cumin, and salt. Cover and marinate for at least 30 minutes.
2. Thread the beef, onion, and peppers onto soaked wooden skewers, alternating the pieces.

Make the Sauce:

1. Mix the tomatoes, red onion, serrano, and cilantro in a bowl. Season with a pinch of salt and set aside while the brochettes cook.
2. Brush the plantain halves lightly with oil.

Grill and Serve:

1. Heat a grill or grill pan to medium-high. Grill the skewers for 3 to 4 minutes per side until browned and cooked through.
2. Grill the plantains cut-side down for 3 minutes, then turn and cook until tender and lightly charred.
3. Serve the brochettes with grilled plantain and tomato-chili sauce.

Nutrition

Calories: 545kcalCarbohydrates: 43gProtein: 42gFat: 24gSaturated Fat: 7gCholesterol: 110mgSodium: 690mgFiber: 7gSugar: 19g

Notes

• If using a grill pan, open a window and cook in batches to keep the browning even.
• Let the beef rest for 5 minutes before serving so the juices settle.