Tanzanian BBQ Skewers with Tomato Onion Sauce
Ingredients
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Spice Blend:
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1 teaspoon Mild Curry Powder
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1/2 teaspoon Garlic Granules
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1/2 teaspoon Sea Salt
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1/4 teaspoon Cayenne Chilli Pepper
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1/4 teaspoon Ground Ginger
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Marinated Beef Skewers:
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2 plum tomatoes, chopped
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50 gram (2 ounce) green papaya, chopped
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1 lemon, juiced
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2 tablespoon vegetable oil
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450 gram beef steak, cubed
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Tomato Onion Sauce:
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1 tablespoon vegetable oil
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1 onion, chopped
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4 plum tomatoes, chopped
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125 millilitres (4 fluid ounce) water
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1 lemon, juiced
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2 tablespoon tamarind concentrate (paste)
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1 tablespoon honey
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1/4 teaspoon Sea Salt
Key Products
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Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. Look for it in the Asian or Mexican aisle of grocery stores or online.
Soak your wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
Instructions
- 1 For the Spice Blend, mix all the ingredients until well blended. Reserve 1 tsp for the Tomato Onion Sauce.
- 2 For the Beef Skewers, mix the remaining Spice Blend, tomatoes, papaya, lemon juice and oil in a food processor or blender. Process the mixture until smooth. Pour the mixture into a large resealable plastic bag. Add the beef cubes and toss to coat well. Refrigerate for 1 hour.
- 3 Meanwhile, for the Tomato Onion Sauce, heat the oil in a medium saucepan on medium heat. Add the onion and cook and stir for 5 - 6 minutes or until softened. Add the reserved Spice Blend and remaining ingredients and mix well. Bring to the boil and then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Keep warm until needed.
- 4 Remove the beef from the marinade and discard any remaining marinade. Thread the beef onto skewers. Grill over a medium-high heat for 3 - 4 minutes per side or until cooked as required. Serve with the Tomato Onion Sauce and warm flatbread. If desired, serve with a side of East African Fresh Tomato & Cucumber Salad (see separate recipe).