Brochettes Burkinabé (Spiced Lamb Kebabs) is a traditional Burkinabé recipe (from Burkina Faso) for a classic kebab of spiced lamb or kid goat prepared on a barbecue. The full recipe is presented here and I hope you enjoy this classic Burkinabé version of: Spiced Lamb Kebabs (Brochettes Burkinabé).
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Borasheht (or brochettes/kabobs) is essentially anything that can be cooked and presented on a skewer. In this recipe, tender pieces of kid goat or lamb are marinated in a spicy sauce before being cooked on a barbecue. As you bite into the meat, you get an initial hint of cinnamon and garlic, a mild acid tang from the vinegar, and a steady, creeping heat from the chilli powder.
NOTE: If you would like some extra heat on the side, try the Kan Kan Kan spice blend (that I've presented previously), which is very popular in Burkina Faso.
Ingredients:
1/2 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp cayenne or scotch bonnet chilli powder (depending on your preferred heat leavel)
3 garlic cloves, crushed
sea salt, to taste
2 tbsp vinegar
675g kid goat or lamb meat, cubed for skewers
Method:
In a small bowl, mix together the paprika, cinnamon, cayenne pepper (or hot chilli pepper), garlic, salt and vinegar. Stir to combine.
Add the cubed meat to a large bowl, scatter over the spice powder then rub all over the meat. Cover and refrigerate for at least 3 hours (best left over night).
When ready to cook, pre-heat your barbecue or grill. Thread the marinated meat onto skewers (if using bamboo, soak in a bowl of water for 20 minutes beforehand so they do not burn).
Cooked on an oiled barbecue grill or under a hot grill (broiler). Cook for about 8 minutes per side for medium.
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