The first time I tried kebab, I was in secondary school. I can’t remember what year it was, but I know it was when fast foods like Mr. Biggs were booming in Nigeria. My uncle showed up for my visiting day, and in the bag of goodies he handed over to me, there was kebab.
Biting into it, I knew I had found “the one.” I loved how chewy it was and the fact that it had a decent amount of spice. Not too spicy and not bland at all.
After that encounter, the next time I had kebab was the one I made. I was craving kebab with smoky paprika and decided to use the available ingredients; it turned out nice!
I used loads of red, green, and yellow bell peppers to make it look colorful. There’s no better kebab recipe than mine.
It’s summer now, so there will be loads of events and hosting. You can use this easy kebab recipe to create memories this summer.
Recipe
Marinade
- 1 tsp smoked paprika
- 1 tsp of garlic powder
- 1 tsp of ginger powder
- 1 stock cube
- 2 tsp of olive oil
- 1/2 tsp of curry
- 1/2 tsp of thyme
- 1 tsp of salt
- 1 tsp of Cameroon pepper
- 1 tsp smoked paprika
Assemble
- ¼ red bell pepper
- ¼ green bell pepper
- ¼ red bell pepper
- ½ medium onions
- 1 pound of beef
- ½ tsp of chili flake
Equipment
- 6 wooden skewers
- Baking sheet
- Oven
- Bowl for marinating the beef
- Knife
Instructions
- Cut the beef into wide cubes
- In a bowl, add the beef and marinade. Mix until well combined
- Cover and leave marinated meat in fridge for minimum of 30 minutes
- Cut the bell peppers and onions into wide cubes
- Soak the bamboo skewers in water for 30 minutes so it doesn’t burn
- Preheat oven to 400 degrees F
- Thread beef and vegetables on each skewer, alternating the vegetables. I used one slice of vegetable in between beef and had different colors of bell peppers and onions on each skewer.
- Place skewered beefs on baking sheet and sprinkle the chili flakes
- Bake for 20 minutes
- Broil on high for about 5 to 7 minutes or until a slightly charred.
NOTE
Pepper: I like my kebab spicy so feel free to reduce the quantity of pepper. The chili flake is optional but it makes the kebab look so good
Skewers: if you are using wooden skewers, be sure to soak them for at least 30 minutes before use so they don’t burn
Marinate: marinating helps the ingredients to properly absorb into the meat. Marinate in fridge for at least 30 minutes
Will you be trying this recipe this summer?
Irresistiblyummy 
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