Spiced Rwandan Brochettes with Pili Pili Sauce

A flavorful African treat with a spicy kick

Experience the vibrant tastes of Rwanda with these savory brochettes, enhanced by a fiery Pili Pili sauce.

1 h 30 min
4
Intermediate

Ingredients

Marinated Skewers

800g beef or goat meat

cubed

Vegetable oil

2 tablespoons

3 cloves garlic

minced

Paprika

1 tablespoon

Cayenne pepper

1 teaspoon

Salt and pepper

to taste

Pili Pili Sauce

Fresh chili peppers

4, chopped

Garlic

2 cloves, minced

Onion

1 medium, chopped

Tomato

1, chopped

Vinegar

1 tablespoon

Salt

to taste

Vegetables

Green pepper

1 large, cut into squares

Onion

1 large, cut into squares

Skewers

soaked in water

Preparation

Marinating the Meat

Combine marinade

In a bowl, combine vegetable oil, minced garlic, paprika, cayenne pepper, salt, and pepper.

Add the meat

Add the meat cubes and mix well to ensure even coating.

Marinate

Cover and marinate in the refrigerator for at least 1 hour or overnight.

Let the meat marinate overnight for deeper flavor penetration.

Preparing the Pili Pili Sauce

Blend ingredients

In a blender, combine chili peppers, garlic, onion, tomato, and vinegar.

Be cautious when handling chili peppers — wash hands thoroughly after.

Season sauce

Blend until smooth and season with salt.

Use fresh, high-quality spices for the best flavor results.

Set aside

Set aside for serving.

Cooking Process

Grilling the Skewers

Thread marinated meat and vegetables onto skewers. Grill over medium-high heat until cooked through, about 12-15 minutes.

Simmering the Sauce

In a saucepan, gently simmer the blended Pili Pili sauce until aromatic, about 5-7 minutes.

Assembly

Serve brochettes hot with a side of Pili Pili sauce for dipping.

Plating & Serving