Brochettes

Instructions

1. 1 Combine the oil, lemon juice, garlic, cumin, coriander, cayenne, salt, and pepper in a bowl. Add the meat cubes and toss to coat thoroughly. Cover and marinate for at least two hours in the refrigerator for deep flavour penetration.
2. 2 Thread the marinated meat onto soaked wooden skewers, alternating with chunks of onion and squares of bell pepper. Leave small gaps between pieces for even cooking. Each skewer should have four to five pieces of meat with vegetables between them.
3. 3 Prepare a charcoal grill for high direct heat. The coals should be glowing white with no visible flames, providing intense radiant heat that sears the meat quickly on the outside while keeping the interior juicy. Brush grates with oil.
4. 4 Grill the brochettes for three to four minutes per side, turning to cook all four sides. The meat should develop a deep charred crust with visible grill marks while remaining pink and juicy in the centre for medium doneness.
5. 5 Baste the brochettes with any remaining marinade during the first flip only, as the heat will cook off the raw garlic. The vegetables should be slightly charred and softened but still retaining some crunch for textural contrast.
6. 6 Serve the brochettes hot off the grill with a side of seasoned roasted potatoes (ibirayi) and fresh banana or plantain. These grilled meat skewers are Rwanda's most popular street food, served at bars and outdoor gatherings throughout Kigali.