Ethiopian Spicy Skewered Beef
July 12, 2017
"Ehiopian Beef Dish."
- Serving Size: 1 (208.3 g)
- Calories 339
- Total Fat - 15.8 g
- Saturated Fat - 3.8 g
- Cholesterol - 120.7 mg
- Sodium - 133.1 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 1.3 g
- Sugars - 0.5 g
- Protein - 43.4 g
- Calcium - 55.9 mg
- Iron - 3.7 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Soak the skewers for at least 30 minutes totally submerged in water before using it to prevent burns.
Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the beef from sticking to the pan
In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside.
Peel roasted peanuts, and then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste.
Add the ground peanuts into spice mixture.
Pat the steaks dry with a paper towel. You may want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape.
Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat
Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet, then place on the roasting pan or baking sheet. (Refer to the Note below for grilling option).
Drizzle with oil and bake on for about 12-15 minutes.
Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.
NOTE: I would imagine that these would work beautifully grilled over a charcoal grill, which is how I plan to make it during the hot months.
Tips & Variations
No special items needed.