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Rwandan beef brochettes with grilled peppers, onions, plantain, and tomato sauce.

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
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Rwandan
Calories: 545
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.