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Loading...A beloved Windhoek street food, these spice-crusted beef cubes sizzle over open coals and are served with a fiery green chili relish. Vendors season each batch to taste with coarse salt and peri-peri, making it an interactive, casual meal perfect for sharing with friends.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 4 gSugar
- 52 gProtein
- 920 mgSodium
- 750 mgPotassium
- 55 mgCalcium
- 6 mgIron
- 32 mgVitamin C
- 125 mcgVitamin A
Ingredients
For the Beef
- 1.5 lb (700 g) beef rump or sirloin, cut into 2 cm cubes
- 2 tbsp coarse sea salt
- 2 tbsp peri-peri spice blend
- 1 tbsp BBQ spice rub
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
For the Chili Relish
- 4 green bird's eye chilies, finely chopped
- 2 medium tomatoes, finely diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp white vinegar
- 1/2 tsp salt
For Serving
- 4 vetkoek or crusty bread rolls
- Extra coarse salt and peri-peri on the side
Directions
- Pat the beef cubes dry with paper towels and thread them loosely onto metal skewers, leaving small gaps between pieces for even cooking.
- In a small bowl, combine the peri-peri blend, BBQ rub, black pepper, and oil to form a paste. Toss the beef with the mixture and season generously with coarse salt.
- Preheat a charcoal grill or cast-iron griddle to high heat (around 220°C/425°F); the cooking surface should be smoking hot before adding the meat.
- Place the skewers directly over the hottest part of the grill and cook for 2-3 minutes per side, turning frequently to develop a deep char on all sides.
- While the beef cooks, prepare the relish by combining the chopped chilies, tomatoes, red onion, garlic, vinegar, and salt in a bowl; stir and set aside.
- After 8-10 minutes of cooking, transfer the beef to a cutting board and let it rest for 2 minutes; the meat should be medium with a lightly charred exterior.
- Slice or pull the beef into smaller bite-sized pieces and pile them onto a serving platter or individual sheets of butcher paper for an authentic street-style presentation.
- Serve immediately with the chili relish on the side, plus extra coarse salt and peri-peri so diners can adjust the seasoning to taste.
Cook’s Notes
- Use beef with good marbling such as sirloin or rump; lean cuts dry out quickly under the intense heat.
- Don't overcrowd the grill — work in batches to maintain searing temperatures and proper char.
- Charcoal is essential for authentic smoky flavor; gas grills will not replicate the traditional kapana taste.
- Adjust the relish heat by removing chili seeds for a milder version or doubling the chilies for more fire.
- Kapana is traditionally eaten with hands from butcher paper, so provide wet wipes or a finger bowl for an authentic experience.
