Serves 8
95 min
Grilled West African Street Kebabs
Recipe GLPR7104ab67aa16c0
Succulent grilled kebabs featuring tender beef and chicken cubes marinated in aromatic Durban masala, alternated with green mango, baby potatoes, and peppers on skewers. Served with a vibrant mango-cabbage slaw and a creamy piri piri mango sauce for a bold, authentic West African street food experience.
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Ingredients
3 ounce Durban masala paste
2 tablespoon Worcestershire sauce
2½ teaspoon Salt
1 teaspoon Black pepper
8 ounce Beef cubes
8 ounce Chicken cubes
8 ounce Green mango cubes
8 ounce Baby potatoes, par-cooked
4 ounce Bell pepper medley, cut into 1-inch pieces
10 ounce Shredded green mango
8 ounce Cabbage slaw mix
2 ounce Red bell peppers, julienned
2 fluid ounce Mango vinegar
2 fluid ounce Heavy cream
5 fluid ounce Piri piri sauce
5 fluid ounce Mango puree
Directions
In a mixing bowl, combine the Durban masala paste, Worcestershire sauce, 1 teaspoon salt, and black pepper. Mix thoroughly until the marinade is smooth and well blended.
Divide the marinade equally between two separate bowls—one for the beef and one for the chicken.
Place the 8 ounces of beef cubes into one bowl and the 8 ounces of chicken cubes into the other. Toss each meat with its marinade until completely coated. Allow to marinate for at least 1 hour at room temperature.
If using wooden skewers, soak them in warm water for 30 minutes to prevent charring. Metal skewers do not require soaking.
Thread the marinated beef and chicken cubes onto skewers, alternating with par-cooked baby potatoes, green mango cubes, and bell pepper pieces. Fill each skewer until all components are threaded.
Preheat the grill to high heat. Place the kebabs on the hot grill and cook until the chicken reaches an internal temperature of 165°F and the beef reaches your desired doneness (minimum 165°F for whole cuts). Turn the skewers occasionally for even cooking, about 15–20 minutes total.
While the kebabs cook, prepare the slaw: In a bowl, combine the shredded green mango, cabbage slaw mix, julienned red peppers, and remaining 1.5 teaspoons of salt. Toss to blend.
Pour the mango vinegar over the slaw mixture and stir until fully combined. Set aside.
Make the piri piri mango cream: Pour the heavy cream into a blender and blend on low speed until it begins to thicken, approximately 1 minute.
Add the piri piri sauce and mango puree to the thickened cream. Blend for an additional 30 seconds until completely combined and smooth.
Transfer the piri piri mango cream to a ramekin or serving dish.
To plate, mound the slaw mixture generously in the center of each plate. Rest the cooked kebabs across the slaw, crossing the skewer tips. Serve the piri piri mango cream on the side.
