Monday, February 22, 2010

Algeria - Brochettes

Even more meat, from Algeria this time. Brochettes can be any meat you like. Liver is use a lot too apparently but I opted to use beef.


* 1lb of beef cut into chunks
* 1 onion diced
* 1 green pepper cut into chunks
* 2 tomatoes cut into chunks

For the Marinade:

* 2 chili peppers, finely chopped
* 2 tbsp lemon juice
* 2 garlic cloves
* 1 tsp paprika
* salt

Combine all the marinade ingredients together to make a paste. Rub it all over the beef, cover it with clingfilm and put it in the fridge for an hour (or longer if you have time).

Next, thread the vegetables and meat onto skewers to make as many brochettes as you'd like.

Then grill or barbecue the brochettes until the meat is cooked and the vegetables have softened. I served mine with rice and a barbecue/tomato sauce.

I was impressed with the tangy taste of the meat in this recipe. The lemon juice tenderised the meat and gave it nice fresh taste too. The chilli made it spicy but not too much. Will definitely do these in the summer for a BBQ.

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