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Loading...Brochettes are a beloved street-food staple across Burkina Faso, where spice-rubbed beef sizzles over open charcoal grills in markets and roadside stands. This version uses a creamy peanut-and-ginger marinade to tenderize the meat, finished with a fiery West African dry spice rub called yaji. Serve piled on raw onions with bread or rice for an authentic Ouagadougou-style meal.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 495 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 5 gSugar
- 44 gProtein
- 720 mgSodium
- 780 mgPotassium
- 70 mgCalcium
- 6 mgIron
- 9 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the beef and marinade
- 1.5 lb (680 g) beef sirloin or top round, cut into 1-inch cubes
- 1/3 cup smooth unsweetened peanut butter
- 1 medium yellow onion, finely grated
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
For the yaji spice rub
- 2 tablespoons ground ginger
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 1/2 teaspoons fine sea salt
For serving
- 1 large red onion, sliced into thick rings
- 2 ripe tomatoes, cut into wedges
- 1 fresh baguette or 3 cups steamed white rice
- 8 wooden or metal skewers
Directions
- In a large bowl, whisk together the peanut butter, grated onion, garlic, fresh ginger, tomato paste, soy sauce, and oil until a smooth paste forms.
- Add the beef cubes to the bowl and toss thoroughly until every piece is coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors penetrate.
- If using wooden skewers, soak them in cold water for 30 minutes so they do not burn on the grill. In a small bowl, stir together all the yaji spice rub ingredients and set aside.
- Thread the marinated beef onto the skewers, threading 5 to 6 cubes per skewer and leaving small gaps between pieces for even cooking.
- Preheat a charcoal grill or cast-iron grill pan over high heat to about 450°F. Lightly brush the grates with oil just before cooking.
- Sear the skewers for 2 to 3 minutes per side, turning with tongs to char all four sides, for a total of 8 to 10 minutes for medium doneness.
- The moment the skewers come off the heat, sprinkle the yaji spice rub generously over every side so it sticks to the hot, glossy surface of the beef.
- Let the skewers rest on a warm platter for 3 minutes, then pile them over the sliced onion rings and tomato wedges. Serve immediately with crusty baguette or steamed rice.
Cook’s Notes
- Soak wooden skewers in water for 30 minutes to keep them from catching fire, or use flat metal skewers for best grill marks.
- For the most authentic Burkinabè street flavor, substitute half the beef with trimmed, cubed beef heart.
- Traditional vendors cook over hardwood charcoal; mesquite or hickory chips in a gas grill give a similar smoky note.
- Adjust the cayenne up or down to match your heat tolerance; the rub keeps for 2 months in an airtight jar.
- Serve with extra lime wedges and a small dish of extra yaji on the side so guests can customize each bite.
