Liberian Roasted Meat Sticks (Beef Kabobs) are spicy skewered beef that’s made with a tomato, peanut and seasonings blend full with tasteful flavors. Liberian Roasted Meat Sticks (Beef Kabobs) are a regular dish for my kitchen, especially for casual barbeque/grilling with family and friends on special occasions or celebrations.
In Liberian Cuisine, Beef Kabobs are commonly referred to as “Roasted Meat” by the locals. In other parts of West Africa, it is known as “Suya.” The spices used for seasoning may varies among different cultures around the world, but the preparation method is always the same on the grill or oven. Roasted Meat are chunks of marinated beef with aromatic vegetables, which are threaded on a stick for easy grilling and serving.
The best and juicier beef for roasted meat is various cuts of Sirloin which are the best for kabobs. They are relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet – plus, it’s budget-friendly! These beef kabobs are easy to prep, easy to grill, and fun to eat. Liberian Roasted Meat Sticks (Beef Kabobs) can be prepared by grilling indoor/outdoor depending on your equipment of choice or roasting using your kitchen oven.
Alright friends, let’s get our hands messy a bit with roasting this meat for lunch or dinner. In a food processor, blend all ingredients together except the sirloin steak into a paste and set aside. Using a wooden cutting board, cleanse and dice sirloin steak into bite size chucks. Using a bowl, mix the meat and blended paste; cover the meat to marinate for twenty minutes or more as needed. After, soak bamboo skewers for few minutes to prevent burning during grilling/roasting in the oven. Finally, place marinated beef chucks on the skewers and roast in a 400 F oven for 20 to 40 minutes, turning occasionally. Although it takes slightly longer than grilling, roasting your meat and vegetable kabobs in an oven is an effective and equally as delicious method for cooking your Liberian Roasted Meat.
Liberian Roasted Meat Sticks (Beef Kabobs) can be appetizers or a main course served with boiled jasmine rice garnished with fried plantains and extra spicy sauce…Mouthwatering good! Also, Beef Kabobs can be served with grill vegetables, Salads, Baked potatoes, as well as any traditional side dishes of the same cuisine as the kabob you are making. For storage, roasted meat leftovers can be stored in an airtight container. They will last about 3-4 days in the fridge and you can freeze the beef kabobs before or after grilling them for up to 3 months. To re-heat, thaw in the fridge overnight and warm in the oven or microwave…Enjoy!
Liberian Roasted Meat Sticks (Beef Kabobs)
Equipment
- Bamboo Skewers
- Aluminum Foil
- Conventional Oven – set at 400 F
- Baking Sheet Pan
- Food Processor (using baby bullet blender)
Ingredients
- 2 pounds sirloin steak (lamb, or cow; cut into bite-sized pieces)
- 1 small onion, finely chopped (substitute with onion powder)
- 1 clove garlic, minced (substitute with garlic powder)
- 1 large tomato, chopped (substitute for tomato paste / Ketchup)
- 2 sweet green pepper or bell peppers (for blending paste or separating meat sticks)
- 4 tbsps. smooth creamy peanut butter (optional, if allergy to peanuts)
- 2 tbsps. olive oil
- 2 habanero peppers (for blending paste, substitute for cayenne pepper)
- 2 tsps. black pepper
- 2 small Maggie seasoning cubes
- 1 jumbo Maggie seasoning cube
- 1 tsp Chicken Flavour Bouillon
- 1 tsp meat tenderizer (optional)
- 1 tsp Hickory Liquid Smoke & BBQ marinade (optional)
Instructions
- Use a mortar and pestle or a food processor to grind together all the ingredients except the meat and whole medium onion to make a marinade.
- In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least 30 minutes, if possible.
- Soak bamboo skewers for few minutes to prevent burning during grilling/roasting
- Place the meat and pieces of the whole onion, and tomato wedges on skewers.
- Roast the skewered meat under the oven broiler at 400 degrees for 40 mins, turning occasionally every 20 mins.
- Baste with the remaining marinade, being sure the roasted meat is fully cooked after the last basting. Remove from oven and cooldown for 5 mins.
- Serve with Rice, Bread, Plantain or Salad.
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