Chichinga (Ghanaian Beef Kebabs) with Sankofa Beef Seasoning

Chichinga is the kebab you smell before you see it, grilling at the roadside after dark. This home version marinates beef in Sankofa Beef Seasoning and Ginger & Garlic, then threads it with onion and pepper for the grill.

Serves 4 (about 10 skewers) · Prep 20 minutes, plus 1 hour marinating · Cook about 12 minutes

Ingredients

  • 2 lb (about 900 g) beef sirloin or flank steak, cut into 1-inch cubes
  • 1 medium onion: half for the marinade, half cut into chunks
  • 1 green or red bell pepper, cut into chunks
  • 1 sachet (5 g) Sankofa Beef Seasoning
  • 1 sachet (5 g) Sankofa Ginger & Garlic Seasoning
  • Sankofa Pepper Seasoning to taste
  • 3 tablespoons vegetable oil
  • About 1 teaspoon salt
  • Optional, for the traditional coating: 3 tablespoons finely ground roasted peanuts (kuli-kuli)
  • 10 skewers (soak wooden ones in water for 30 minutes)

Method

  1. Blend the marinade half of the onion with the oil, Beef Seasoning, Ginger & Garlic Seasoning, Pepper Seasoning and salt.
  2. Toss the beef in the marinade until coated. Cover and refrigerate for at least 1 hour, or overnight.
  3. Thread the beef onto the skewers, alternating with chunks of onion and bell pepper.
  4. Heat the grill to high and oil the grates.
  5. Grill for 8 to 12 minutes, turning every 2 to 3 minutes, until browned on all sides. For medium, cook to 145°F and rest for 3 minutes.
  6. For the traditional finish, mix the ground peanuts with a pinch of Pepper Seasoning and sprinkle over the hot skewers.

No grill? Broil 4 inches from the heat for 4 to 5 minutes per side, or air fry at 400°F for 8 to 10 minutes, turning halfway.

Serve with sliced raw onion, tomatoes and extra pepper, or alongside jollof rice or fried yam.

Tips

  • Cut the beef across the grain so the kebabs stay tender.
  • The peanut coating means this version contains peanuts. Leave it out for a peanut-free kebab: Sankofa seasonings are free from the 9 major US food allergens.
  • Swap in boneless chicken thighs with Sankofa Chicken Seasoning, and cook them to 165°F.

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