Genevieve Taylor Berbere Beef and Green Pepper Kebabs
- Cook Time30 min
- Yield4 Servings
For the Kebabs
- MAKES 8 KEBABS
- 700g (1lb 9oz) skirt steak, cut into 2cm (¾in) cubes
- 2 green peppers, cut into 2cm (¾in) pieces
For the Spice Mix
- 1 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 6 cardamom pods
- 1–2 tsp ground chilli flakes, to taste
- 1 tsp black peppercorns
- ½ tsp allspice berries
- ½ tsp cloves
- 1 tbsp sweet paprika
- 1 tsp ground ginger
- ½ tsp ground nutmeg
For the Spice Paste
- 3 cloves of garlic, crushed
- 1 tbsp vegetable oil
- 1 tbsp tomato purée
Preparing the Kebabs
Tip the coriander seeds into a small dry frying pan and set over a medium heat to toast for just a minute or so.
As soon as you smell the aromas wafting up from the pan, transfer the seeds to a spice mill. Add the fenugreek, cardamom, chilli flakes, peppercorns, allspice and cloves and grind to a powder. Add the paprika, ginger and nutmeg and mix until combined.
Put the spice powder into a bowl and stir in the garlic, oil and tomato purée to make a thick paste.
Toss the meat with the spice paste until it is thoroughly coated – your hands may be the easiest tools for the job here, as the paste is thick.
Cover with cling film and chill for a good few hours to marinate, ideally overnight.
When you are ready to cook, thread the meat and peppers on to the skewers
Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.
Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently until the meat is dark and crisp and the peppers are soft.