Brochettes DE Viande Ghaneenne

Ingredients

• 8 pieces Bamboo Skewers (soaked in cold water for 30 minutes to prevent burning)
• 300 g Pork Shoulder (unsalted, trimmed, cut into 2‑3 cm cubes)
• 300 g Beef Sirloin (cut into 2‑3 cm cubes)
• 300 g Venison (cut into 2‑3 cm cubes; optional if unavailable)
• 1 large Red Bell Pepper (seeded, cut into 2‑3 cm squares)
• 1 large Yellow Bell Pepper (seeded, cut into 2‑3 cm squares)
• 1 large Green Bell Pepper (optional, seeded, cut into squares)
• 1 medium Onion (peeled and cut into 2‑3 cm squares)
• 2 tbsp Kebab (Suya) Powder (spicy West African seasoning)
• 1 tbsp All‑Purpose Seasoning (generic seasoning blend for extra flavor)
• 1 cube Bouillon Cube (adds umami; any chicken or vegetable cube works)
• 3 tbsp Vegetable Oil (neutral oil; sunflower or peanut oil are good alternatives)

Instructions

1. Soak Skewers

   Place bamboo skewers in a large bowl, cover with cold water and let soak for 30 minutes to prevent burning.

   Time: PT30M

2. Prep Vegetables

   Remove seeds from the red, yellow, and optional green bell peppers. Cut each pepper into 2‑3 cm squares. Peel the onion and cut it into similar sized squares.

   Time: PT10M

3. Trim and Cube Meats

   Pat the pork, beef, and venison dry with paper towels. Cut each meat into 2‑3 cm cubes, discarding any excess fat or sinew.

   Time: PT10M

4. Assemble Skewers

   Thread the soaked bamboo skewer with alternating pieces of meat and vegetables (e.g., meat – red pepper – onion – meat – yellow pepper – etc.). Feel free to vary the order or use only one type of meat.

   Time: PT10M

5. Make Kebab Sauce

   In a small bowl combine kebab (suya) powder, all‑purpose seasoning, the bouillon cube, and vegetable oil. Stir until a smooth, brush‑able paste forms.

   Time: PT5M

6. Preheat Oven

   Preheat the oven to 170°C (340°F).

   Time: PT10M

   Temperature: 170°C

7. First Basting

   Line a baking sheet with aluminum foil. Place the assembled skewers on the sheet and brush them generously with the kebab sauce.

   Time: PT5M

8. First Bake

   Bake the skewers in the preheated oven for 20‑25 minutes, turning once halfway through.

   Time: PT22M

   Temperature: 170°C

9. Second Basting & Bake

   Remove the tray, brush the skewers with a fresh layer of kebab sauce, flip them, and return to the oven for another 10‑15 minutes.

   Time: PT12M

   Temperature: 170°C

10. Rest and Serve

    Allow the skewers to rest for 5 minutes, then transfer to a serving platter (traditional Ghanaian ‘asanka’ or any shallow bowl). Sprinkle extra suya pepper if desired and serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bamboo Skewers: Metal skewers (pre‑soaked)
• Instead of Pork Shoulder: Pork loin, Pork tenderloin
• Instead of Beef Sirloin: Sirloin steak, Ribeye
• Instead of Venison: Ground lamb, Bison
• Instead of Red Bell Pepper: Paprika, Red chili
• Instead of Yellow Bell Pepper: Orange bell pepper
• Instead of Green Bell Pepper: Additional red or yellow pepper
• Instead of Onion: Shallots, Leeks
• Instead of Kebab (Suya) Powder: Paprika + cayenne, Berbere spice
• Instead of All‑Purpose Seasoning: Seasoned salt, Herbes de Provence
• Instead of Bouillon Cube: Instant broth powder
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Basting Brush
• Baking Sheet
• Aluminum Foil
• Oven
• Tongs

Critical Steps — Do Not Skip

• Soak bamboo skewers for at least 30 minutes.
• Preheat the oven to the correct temperature (170°C).
• Brush the skewers with sauce before each baking stage.
• Flip the skewers halfway through cooking to ensure even browning.

Chef Tips from the Video

• For extra smoky flavor, finish the skewers under a broiler for 2‑3 minutes after the final bake.
• Mix a pinch of smoked paprika into the kebab sauce for a deeper aroma.
• If you cannot find venison, substitute with lean lamb or bison for a similar gamey taste.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak skewers the night before and keep them covered in water.
• Cut and cube all meats and vegetables up to 24 hours ahead; store in the fridge.
• Prepare the kebab sauce in advance; refrigerate and bring to room temperature before basting.

Frequently Asked Questions