The recipe for these delicious kebabs was given to me by Anthony Nzaka, chef at Ol Donyu Wuas, a luxurious safari lodge in the Chyulu Hills, south-east Kenya. Its location is unrivalled with full views of Mt Kilimanjaro and in the path of seasonal elephant migrations. The food served at the lodge is fresh and delicious.
- beef mince - 1 kg, good quality
- red onion - 1, peeled and finely chopped
- olive oil - 2 tablespoons
- garlic - 1 tablespoon, peeled and finely chopped
- mixed spice - 1 tablespoon
- curry powder - 1 tablespoon
- ground turmeric - 1 teaspoon
- ground cumin - 1 teaspoon
- fresh coriander leaves - 1 cup, chopped
- salt - 1 teaspoon
- Bamboo skewers - soaked in water for 15 - 20 minutes
Fry the onion in the olive oil until soft. Add the garlic and dried spices to the pan and fry over medium heat until fragrant, about 5 – 10 minutes. Remove and cool.
Combine onion and spice mix with the beef, coriander leaves and salt and mix well to combine.
Mould the meat into finger shapes and gently insert a bamboo skewer through the middle.
Place under a hot grill or on the hot plate of the BBQ, turning them after 4 minutes. Allow to cook until browned on the other side, about 4 minutes.
Note: at Ol Donyu Lodge, these are served with a Peanut Sauce: in a blender, blend 1 cup peanut butter with 1 finely chopped chilli, 1 clove chopped garlic, 1 tablespoon grated ginger and 2 tablespoons freshly chopped coriander. Heat 1 cup coconut milk and blend until well combined. Season to taste. This can be made ahead and kept in the fridge - heat before serving.
I travelled to Kenya as a guest of the Kenya Tourist Board: www.magicalkenya.com