Goat or Beef Brochettes

Ingredients

1 lb goat meat or beef, cut into 1

inch cubes

1 onion, quartered

5 fresh, ripe plum to

matoes, crushed

1/2 small tin of tomato puree

1 bouillon cube (Maggi)

Handful of pili

pili chilies

Vegetable oil
Salt, to tast

Directions

Soak the wooden skewers in water and form the brochette by alternately threading meat and 2 to 3 pieces

of onion onto the skewer. Then lay the skewer on the grill and brush with vegetable oil. Allow it to cook for about 3 minutes. Meanwhile, mix the crushed tomatoes, a small handful of the onions (finely diced),

and the pilipili chilies (pounded to a paste) along with the tomato puree. This should create a medium

thick sauce; add a little oil and water to attain the desired consistency. Brush the sauce on all sides of the

brochettes, adding more of the sauce as you turn them. Turn them about 3 times. The brochettes are ready when just cooked through (about 8 minutes) and should be a nice reddish color, due to the sauce. Serve with fried potatoes or white rice. Use any remaining sauce for dipping.

Country:
Rwanda

Notes and Instructions

Recipe courtesy of Global Grassroots