Kamundele is what beef kebabs are called in the Congo and what's summer grill without them?
Listen I don't know about you but there is something about arranging meats to a skewer and grilling them that turns an ordinary steak dinner into an instant party meal and that is exactly what these beef kebabs are. You will soon reach out to your phone, call a friend or two and get to grilling. Just ask them to bring some nice cold drinks and a leafy salad and you are good to go.
For 2 kg of thick-cut rump steak, I used:
For Wet Marinade Ingredient:
👩🏾🍳 1 medium onion.
👩🏾🍳 5 garlic cloves.
👩🏾🍳 1 tablespoon fresh rosemary.
👩🏾🍳 1 tablespoon fresh minced ginger root.
👩🏾🍳 1 cup olive oil.
For Dry Seasoning:
👩🏾🍳 1 teaspoon salt.
👩🏾🍳 1 teaspoon black pepper.
👩🏾🍳 1 teaspoon hot chili flakes .
👩🏾🍳 2 teaspoons smoked paprika.
For The Glaze While Grilling:
👩🏾🍳 1 cup olive oil.
👩🏾🍳 2 tablespoons water.
👩🏾🍳 1/2 tablespoon mustard.
Methods:
👩🏾🍳 Cut the meat into small cube pieces and place in a big enough bowl or a ziplock bag.
👩🏾🍳 Add the roughly chopped wet marinade ingredients to the blender or food processor and blend until smooth.
👩🏾🍳 Pour the blended mixture over the meat followed by the dry seasoning and mix everything well until all the meat pieces are well coated.
👩🏾🍳 Cover tightly with a clingfilm and place the meat in the fridge to marinate for a minimum of 2 hours or overnight for maximum flavour.
👩🏾🍳 When ready to grill, remove the meat from the fridge and let it come to room temperature for about 30 minutes. In the meantime, if using wooden skewers, soak them in water for at least 30 minutes to avoid burning when grilling.
👩🏾🍳 Preheat the grill to medium to high heat, and arrange the meat on the soaked skewers to your liking. Grill the kebabs uncovered until grill lines form, about 3 minutes then turn the kebabs, and brunch the grilled side with the glaze and continue grilling, turning and glazing on all sides until the meat is cooked to your liking. About 3 minutes on each 4 sides was enough for a well done.
👩🏾🍳 Remove the kebabs from the heat and rest them for 5 minutes before serving.
I served ours with Jollof couscous and sauteed vegetables. It was a chef's kiss delicious.
🧡 Happy cooking. Please share and invite other foodies to come join us. 🧡
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