Ingredients
- 700 g beef (skewer cut)
- 1 onion, grated
- 3 garlic cloves
- 1 tsp grated ginger
- 2 tbsp oil
- 1 tbsp lemon juice
- Salt, pepper, pili-pili
- Wooden skewers
Method
- 01 Cut the meat into even cubes.
- 02 Mix onion, garlic, ginger, oil, lemon, salt, pepper, chili. Coat. Marinate 1 hour cold.
- 03 Thread onto skewers without packing too tight.
- 04 Grill over medium coals 12–15 minutes, turning.
- 05 Serve with raw onions, pili-pili, andazi, or fries.
In **Lubumbashi**, street skewers share the gesture of Kinshasa [kamundele](/en/recettes/kamundele/)—marinade, coals, sharing. Local side: [andazi](/en/recettes/andazi-tanganyika/) or [bukari](/en/recettes/bukari-katanga/). Commons photo: same Congolese skewer family (credit on the page).
In the same spirit
Other recipes close by territory or by gesture.
-
Kamundele
Kamundele recipe: beef skewers marinated with aromatics and grilled over coals—emblematic Kinshasa street food.
25 min + 1 h marinating prep · 15 min cook
-
Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook
-
Tanganyika andazi
Andazi (mandazi) recipe: lightly sweet flour fritters fried until golden — everyday snack in Kalemie and around Lake Tanganyika.
25 min + 45 min rest prep · 20 min cook