West African Peanut Kebabs (Seri) by @cookinwithmima

35 min

6 servings

🥩

910 g

Beef tenderloin

🥜

240 ml

Peanut butter

🍅

60 ml

Tomato paste

🧅

70 g

Onion

🍶

45 ml

White vinegar

🫗

60 ml

Neutral oil

🫚

4 g

Ginger powder

⚫

2 g

Black pepper

🫑

10 g

Habanero pepper

🧂

6 g

Salt

💧

60 ml

Water

  1. Soak
    • water

    If using wooden skewers, soak 8 skewers in water for at least 30 minutes to reduce scorching on the grill.

  2. Trim
    • beef tenderloin

    Trim the beef tenderloin and cut it into even 1-inch cubes.

  3. Peel
    • onion

    Peel and roughly chop the small onion.

  4. Add
    • creamy peanut butter
    • tomato paste
    • onion

    Add the peanut butter, tomato paste, chopped onion, white vinegar, neutral oil, ground ginger, black pepper, salt, and optional habanero pepper to the blender.

  5. Blend
    • water

    Blend the sauce until completely smooth. Add water 1 tablespoon at a time only as needed, until it has a thick Greek-yogurt-like consistency.

  6. Put
    • beef tenderloin
    • creamy peanut butter

    Put the beef cubes in the large mixing bowl and pour over the peanut sauce.

  7. Stir
    • beef tenderloin

    Stir until every beef cube is evenly coated. Cover the bowl and refrigerate for 600 to 720 minutes.

  8. Cook
    • beef tenderloin

    Thread the marinated beef cubes onto 8 skewers, leaving small gaps between pieces for even cooking.

  9. Step

    Prepare a charcoal grill for medium heat, approximately 350 to 400°F (175 to 205°C).

  10. Grill
    • beef tenderloin
    • Peanut butter

    Grill the kebabs over medium heat for 10 to 12 minutes. Turn them every 2 to 3 minutes so the peanut sauce does not burn.

  11. Serve
    • beef tenderloin

    Remove the kebabs when the beef is browned and cooked to your preferred doneness. Rest for 5 minutes before serving.

West African Peanut Kebabs (Seri) by @cookinwithmima

35 min

6 servings

🥩

910 g

Beef tenderloin

🥜

240 ml

Peanut butter

🍅

60 ml

Tomato paste

🧅

70 g

Onion

🍶

45 ml

White vinegar

🫗

60 ml

Neutral oil

🫚

4 g

Ginger powder

⚫

2 g

Black pepper

🫑

10 g

Habanero pepper

🧂

6 g

Salt

💧

60 ml

Water

Preparation Steps

  1. Step 1/11

    If using wooden skewers, soak 8 skewers in water for at least 30 minutes to reduce scorching on the grill.

    💧water
    🪵wooden or metal skewers
    🥣large mixing bowl

  2. Step 2/11

    Trim the beef tenderloin and cut it into even 1-inch cubes.

    🥩beef tenderloin
    🪵cutting board
    🔪chef's knife

  3. Step 3/11

    Peel and roughly chop the small onion.

    🧅onion
    🪵cutting board
    🔪chef's knife

  4. Step 4/11

    Add the peanut butter, tomato paste, chopped onion, white vinegar, neutral oil, ground ginger, black pepper, salt, and optional habanero pepper to the blender.

    🥜creamy peanut butter
    🍅tomato paste
    🧅onion
    🍶white vinegar
    🫗neutral oil
    🫚ground ginger
    ⚫black pepper
    🧂salt
    🫑habanero pepper
    🥄measuring cups
    🥄measuring spoons
    🥄spatula

  5. Step 5/11

    Blend the sauce until completely smooth. Add water 1 tablespoon at a time only as needed, until it has a thick Greek-yogurt-like consistency.

    💧water
    🥄measuring spoons
    🥄spatula

  6. Step 6/11

    Put the beef cubes in the large mixing bowl and pour over the peanut sauce.

    🥩beef tenderloin
    🥜creamy peanut butter
    🥣large mixing bowl
    🥄spatula

  7. Step 7/11

    Stir until every beef cube is evenly coated. Cover the bowl and refrigerate for 600 to 720 minutes.

    🥩beef tenderloin
    🥣large mixing bowl
    🥄spatula

  8. Step 8/11

    Thread the marinated beef cubes onto 8 skewers, leaving small gaps between pieces for even cooking.

    🥩beef tenderloin
    🪵wooden or metal skewers

  9. Step 9/11

    Prepare a charcoal grill for medium heat, approximately 350 to 400°F (175 to 205°C).

  10. Step 10/11

    Grill the kebabs over medium heat for 10 to 12 minutes. Turn them every 2 to 3 minutes so the peanut sauce does not burn.

    🥩beef tenderloin
    🥢tongs

  11. Step 11/11

    Remove the kebabs when the beef is browned and cooked to your preferred doneness. Rest for 5 minutes before serving.

    🥩beef tenderloin
    🥢tongs

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Oils, Spices, Liquids

Ingredients

Beef tenderloin, Peanut butter, Tomato paste, Onion, White vinegar, Neutral oil, Ginger powder, Black pepper, Habanero pepper, Salt, Water

Notes

Beef tenderloin (fillet, cut into 1 inch cubes), Peanut butter (creamy, JIF or Peter Pan brand, not natural/healthy peanut butter), Onion (small), Habanero pepper (or cayenne pepper, crushed, to make it spicy, optional, amount not given), Salt (to taste), Water (add one tablespoon at a time if needed to achieve the right consistency)

Allergens

Sulfites

Dietetics

Dietary regimen

High protein, Low carbohydrate, Gluten-Free, Dairy-Free

Calories

580 kcal

Macro nutrients

Protein: 40g, Fat: 39g, Carbohydrates: 13g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.5mg, Potassium: 680mg, Zinc: 8mg, Sodium: 680mg

Vitamins

Vitamin B12: 3.2mcg, Vitamin B6: 0.7mg, Vitamin E: 3.5mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

cutting board, chef's knife, measuring cups, measuring spoons, large mixing bowl, wooden or metal skewers, tongs, spatula

Appliances

Blender, Grill

Type

Type

Type Of Dish

Main Course

Occasions

Barbecue, Summer gathering, Family meal, Outdoor party

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

West African

Geographic

Sierra Leone, Sierra Leone

Various

Aspect

Texture

Tender, Creamy, Juicy, Charred

Flavors

Nutty, Savory, Smoky, Tangy, Spicy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked beef out longer than 2 hours,Reduce to 60 minutes in hot weather), fridge : 3 to 4 days (Cool promptly,Store in an airtight container,Keep at or below 40°F (4°C)), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container,Separate kebabs with parchment if stacking,Thaw in the refrigerator before reheating)