Serves 4
45 min
Dibi Hausa: West African Grilled Beef Kebabs with Tankora Spice
Recipe GLPR46945d79c96735
Tender chunks of beef marinated and coated in a aromatic spiced peanut crust, then grilled over charcoal or direct heat until caramelized. This classic West African street food features ground peanuts blended with warm ginger, white pepper, and cayenne for a complex, slightly spicy crust. Traditionally served at celebrations and gathering in Hausa communities.
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Ingredients
2 lb beef sirloin or tenderloin, trimmed and cut into 1.5-inch cubes
1 cup roasted unsalted peanuts, crushed to a fine powder
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
1/2 teaspoon ground cayenne pepper
Directions
Pat the beef cubes dry with paper towels. Season each cube lightly with a pinch of salt and white pepper on all sides.
In a small bowl, combine the crushed peanut powder, ground ginger, kosher salt, white pepper, and cayenne pepper to create the tankora spice blend. Mix thoroughly until evenly distributed.
Working in batches, roll each beef cube in the spice-peanut mixture, pressing gently so the coating adheres to all surfaces. Place coated cubes on a plate.
Thread the coated beef cubes onto metal skewers, leaving about 1/4 inch space between each piece to allow for even heat exposure.
Preheat your grill to medium-high heat (approximately 400°F). If using charcoal, allow it to burn down until coals are covered in white ash.
Place skewers directly over the heat source. Grill for 12–15 minutes, turning every 3 minutes to ensure even cooking and a caramelized crust on all sides. The internal temperature of the beef must reach 145°F.
Transfer cooked kebabs to a clean serving plate and rest for 2–3 minutes before serving. The peanut coating should be golden brown and slightly crispy.
