Beef and Potato Kebabs
Hiiiii. Are you guys feeling this heat?! Abuja is hottttttt right now, is it the same in other parts of Nigeria? Everyday, I dread leaving the house-it’s as though the sun is trying to prove a point. The car ac is really struggling to keep up, and this fuel scarcity isn’t helping matters at all. Haba!
I make a new popsicle everyday to cool off with, and I’ll soon be sharing the recipes. For now, let’s talk Kebabs.
Someone emailed me to say my pictures are getting better. Thank you! I’m really glad you noticed. When I started the blog, I just thought “as long as the food is good, dazzall”, but all that is changing now. Blogging is work! Especially food blogging where a picture can help someone decide whether to prepare a certain meal or not.
A meal can be the nicest ever, but with crappy pictures, hardly anyone will want to waste ingredients or time to make it.
I found a blog recently, and, can I just tell you, I’m in love with the pictures. The blog is 1qfoodplatter. Her plating is soooo on point, and her pictures, Omigosh!!! I wish I could take lessons from her on photography. Guys, no beefing o, if you’re not already following her, please do…and then come back here.
Lol. Her pictures have motivated me to invest in a dslr camera, instead of a regular point and shoot, and, as a consequence, my new Instagram pics are on fire.
Can you imagine? I said we were going to talk about Kebabs, and then I veered off topic. No vex jare…Actually, I made another batch of kebabs first to post here, but it was late when I finished cooking and the lighting wasn’t so good for taking pictures. Those were beef and yam kebabs, and I made them in exactly the same way as these.
These kebabs are very filling. I find that 2 kebabs and a small salad are enough, even for H.A.C.E, who is a hungry monkey. They are also very freezable, so you can make them ahead, and warm in the oven later.
I need to state that it is imperative to use a somewhat fatty cut of meat to avoid the meat drying out and you ending up with jerky instead of kebabs. If you want to use chicken, use skin on. After baking, you can remove the skin. If, however, you must use lean meat, make a simple glaze to cover the kebabs after baking. I’ll share a recipe for a sweet, spicy, and tangy glaze below.
Beef and Potato Kebabs
This serves 6-10, depending on how many sticks each
- 1kg of beef, cut into 2 inch pieces
- 8 very large irish potatoes, peeled and cut into 2 inch chunks
- 2 large red onions, divided
- 4 atarodo/scotch bonnet
- 3 cloves of garlic
- 3 stock cubes
- 1 tablespoon of salt, divided
- 3 large green bell peppers, cut into chunks
- 2 large red bell peppers, cut into chunks
- Skewers, for threading the kebabs
Preheat oven to 350
Grind one onion, atarodo, and garlic. To the paste, add the stock cubes and 1/2 tablespoon of salt. Mix.
Put beef in a bowl or bag. Add 3/4 of the onion paste. Massage into the beef (I’m serious), and refrigerate for 2 hours, or overnight if you like.
Boil the potatoes with the remaining salt till just tender. Drain.
Chop the remaining onion into chunks. Put potatoes in a large bowl, add chopped peppers, onions, and the onion paste. Mix gently.
Thread your skewers, alternating meat, potatoes, and chopped peppers and onions.
Bake for 45 minutes, or till done.
Ingredients for Glaze
- 1/2 cup of honey
- 3 atarodo, ground
- 1 onion, ground
- 1 tablespoon of white vinegar
- 4 garlic, ground
Mix everything. That’s it!