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Mayotte Brochettes de Boeuf
Mayotte Brochettes de Boeuf (Fig and Vanilla Jam) is a traditional Mahoran (from Mayotte) recipe for a classic dish of beef and onion kebabs marinated and cooked in a tomato, garlic and piri-piri sauce. The full recipe is presented here and I hope you enjoy this classic Mahoran version of: Mayotte Brochettes de Boeuf.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours marinating)
Makes:
8
Rating: 
Tags : Chilli RecipesBeef RecipesMayotte Recipes
Though the version here is made with beef these can be made just as easily with cubed chicken.
Ingredients:
1 onion, chopped
500g beef, cubed
10 garlic cloves
2 piri-piri chillies (optional)
100g tomato purée
vegetable oil
salt, to taste
Method:
If using bamboo or wood skewers soak in water over night (or at least for 3 hours).
Combine the onion, garlic, chillies and tomato puree in a food processor. Pulse to chop then add 2 tbsp vegetable oil.
Season with salt to taste then render to a puree.
Place the beef in a large bowl, pour over the puree and massage into the meat with your hands. Cover and marinate at room temperature for 2 hours.
In the meantime, pre-heat your barbecue.
When the meat has marinated thread onto skewers. Slather any remaining marinade over the meat then place on your hot barbecue.
Cook for about 10 minutes per side or until the marinade coating the meat is golden and the meat is done to your liking.
Serve hot.
