Rwandan Brochette
Brochettes are a traditional Rwandan meat meal. It is a skewered meat dish that is considered Rwanda's national dish.
Ingredients
- 1 kilo goat meat
- 2 medium onions
- tomato paste
- 2 fresh chilies, eg red thai chilli
- 6 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 bunch fresh Italian parsley
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine the bite-sized pieces of goat meat with half of the minced garlic, half of the chopped parsley, the tomato paste, and a pinch of salt and pepper. Mix well to ensure all the meat is coated evenly.1 kilo goat meat
- Cover the bowl and let it marinate for at least 30 minutes, or you can refrigerate it for a few hours or overnight for better flavor absorption.
- While the meat is marinating, soak wooden skewers in water for about 30 minutes to prevent them from burning when grilling.
- In a separate bowl, mix the olive oil with the remaining minced garlic, chopped chilies, and a pinch of salt and pepper. This will be used to baste the brochettes while grilling.2 fresh chilies, eg red thai chilli, 6 cloves garlic (minced)
- Thread the marinated goat meat onto the soaked skewers, alternating with pieces of chopped onion. Make sure to pack the meat and onions closely together for maximum flavor. Repeat until all the meat is used up.
- Preheat your grill to medium-high heat. If using charcoal, wait until the coals are hot and have turned white.
- Place the assembled brochettes on the grill and cook for about 10-15 minutes, turning them occasionally. Baste the brochettes with the prepared marinade during the grilling process to keep them moist and add flavor.
- The meat should be cooked to your desired level of doneness, but it's traditionally served slightly charred and well-cooked.
- Once the brochettes are cooked to your liking, remove them from the grill and place them on a serving platter. Sprinkle the remaining chopped parsley over the top for garnish.1 bunch fresh Italian parsley
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