Hot Shish Kabob Pepper Meat

Liberians call shish kabobs roast meat. My kids call them pepper meat, because of the spice, of course. Click the photo for a larger view.

This pepper meat is a little different, I think.

How so, you ask? Well, because they're made differently.

First, we add peanut butter which keeps the meat moist.

Second, beer is added to tone down the sweetness of the peanut butter.

Third, we add...you guessed it...hot pepper, to spice things up a bit.

In many parts of Africa, pepper meat is sold on the streets and in the market places. Where ever you find yourself walking the streets, you are bound to hear ‘buy your roast meat’ being yelled over the noise of the crowd. Pepper meat is not just for occasional cookouts, picnics, and barbecue.

It is almost always available everyday on the streets as roast meat or roast pork.

Here’s what you’ll need:

4 lbs beef chuck roast
2 large sweet onions
2 Bell peppers
1 tsp meat tenderizer (salt-less)
1 tsp salt
2 Tbs seasoned salt
1/2 tsp ground black pepper
2 cookspoons cooking oil
1 cookspoon peanut butter
2 pods hot pepper (finely chopped)
1 bottle beer (optional)
Wooden or metal skewers

Make your shish kabobs:

Wash and the cut up your meat into one-inch chunks. Add seasoned salt, meat tenderizer, and black pepper. Mix well. Taste. Add salt to taste.

Add chopped hot pepper. Let stand about 20 minutes for the seasonings to go through.

While you are waiting, Cut up your bell peppers and onions into one –inch chunks. Set aside.

Add oil to seasoned meat and mix well. Add peanut butter and mix to evenly coat meat.

Beginning with a piece of onion or sweet pepper, stack meat, onions, and sweet pepper on the skewers. Alternate between meat, sweet pepper, and onions.

Place your pepper meat on the hot grill. Splash some beer over the meat while cooking if desired. Turn occasional.

Remove from grill when ready.

Enjoy with roast corn, roast cassava, or roast plantain. Next time, try pepper roast pork.

View a short video for a visual on shish kabobs.

Tips:

I use Odules, which is a non-alcoholic beer. I use this brand because that is what I drink. You can use any beer. The alcohol will burn off anyway.

Keep your heat medium so that the meat does not char before it has a chance to cook. Also, you don’t want to burn your onions and sweet peppers.

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