Cameroon-Style Beef Skewers

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Brochettes Camerounaises are a beloved Cameroonian street food featuring cubes of beef marinated in a fragrant blend of garlic, ginger, scotch bonnet, and warm spices, then threaded onto skewers with onion and tomato and charred over hot coals. They are deeply savory with a steady building heat and are typically served with fried plantains and a fresh pepper sauce on the side.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 4 gSugar
• 38 gProtein
• 680 mgSodium
• 780 mgPotassium
• 65 mgCalcium
• 5.2 mgIron
• 25 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lbs beef sirloin or top round, trimmed and cut into 1-inch cubes
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 Scotch bonnet pepper, minced (seeded for milder heat)
• 2 tbsp peanut oil
• 2 tbsp fresh lime juice

For the spice blend

• 1 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves, crumbled
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For assembling and grilling

• 1 large ripe tomato, cut into 8 wedges
• 1 red onion, cut into 8 chunks
• 2 tbsp vegetable oil, for brushing
• 8 metal or pre-soaked wooden skewers

Directions

1. In a large bowl, stir together the sliced onion, garlic, ginger, Scotch bonnet, peanut oil, lime juice, tomato paste, curry powder, thyme, bay leaves, nutmeg, salt, and black pepper to form a thick, aromatic paste.
2. Add the beef cubes and toss thoroughly until every piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, turning the meat once or twice to redistribute the marinade.
3. About 30 minutes before grilling, soak wooden skewers in water if using. Thread the marinated beef onto the skewers, alternating pieces with tomato wedges and red onion chunks, and brush evenly with vegetable oil.
4. Preheat a charcoal or gas grill to medium-high heat, around 400°F, and clean and oil the grates well to prevent sticking.
5. Lay the skewers on the hot grill and cook for 3 to 4 minutes per side, turning carefully with tongs, until the meat is well browned and lightly charred on the outside and reaches an internal temperature of about 135°F for medium.
6. Transfer the skewers to a platter, tent loosely with foil, and let rest for 5 minutes so the juices settle back into the meat.
7. Serve hot with traditional accompaniments such as fried ripe plantains, chunks of crusty baguette, and a side of fresh Cameroon pepper sauce.
8. For an authentic street-food experience, sprinkle a little extra sea salt and a squeeze of lime over the skewers just before eating.

Cook’s Notes

• Marinate the beef overnight for the deepest, most authentic flavor; the long rest lets the warm spices fully penetrate the meat.
• Trim all visible silver skin and excess fat from the beef so it cooks evenly without flare-ups on the grill.
• For a quick Cameroon-style pepper sauce, blend 2 ripe tomatoes, 1 red bell pepper, 1 Scotch bonnet, a small onion, salt, and a splash of oil until smooth.
• Substitute lamb or goat for the beef if you prefer, or add a few cubes of beef liver for an authentic street-food variation.
• A cast-iron grill pan or oven broiler set 4 inches from the heat works well when outdoor grilling isn't an option.

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