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Shrimp beef kebab

Beef and shrimp kebab is one of my favorite recipes. Beef and shrimp kebab is heaven is on the stick. I usually marinate my meat overnight to let all the spices penetrate the beef and the shrimp and every bite is tastier, juicier than the previous one. The longer the meat marinates, the better it tastes.

Shrimps are my favorite types of shellfish because they are nutritious and provide high amounts of certain nutrients, such as iodine despite high cholesterol content. It is fairly low in calories and provides a high amount of protein in addition of antioxidants and omega-3 fatty acids.

Beef is a great source of protein which may contribute to the maintenance and growth of muscle mass. I prefer grass-fed Beef because it is healthy nutrients than grain-fed Beef. Meat is an excellent source of iron, various vitamins and minerals.

Kebab are cubes of marinated steak are skewered with fish, shrimp, beef, mushrooms, tomatoes, green peppers and onions, pineapple, and then grilled. I used a metallic skewer, but if you decide to use a wooden skewer soak in water for at least 2 hours.

Beef and shrimp Kebabs are the perfect dinner for any spring and summer meal, especially when they are marinated for hours! These kebabs are yummy!

1 cup teriyaki sauce

1 tablespoon lemon juice

6 garlic cloves, minced

1 teaspoon paprika

1 tablespoon oil

1/4 teaspoon Worcestershire sauce

1 pound beef top sirloin steak, cut into 1-inch cubes

1 pound uncooked large shrimp, peeled and deveined

2 medium onions, halved and quartered

1 pint cherry tomatoes

1 zucchini

2 large yellow peppers, cut into 1-inch pieces

In a large bowl, combine the first 8 ingredients. Mix a large resealable plastic bag and refrigerate for 8 hours or overnight, turning occasionally.

Cover and refrigerate remaining marinade.

On metal or soaked wooden skewers, alternately thread the beef, shrimp, green peppers, onions, zucchini and tomatoes; set aside.

Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once.

Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

Goat Gari Pinon

The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a west African made with grated cassava and have a finer consistency then the regular couscous. Gari can be used to make GariFoto (Galifoto), GariDochi (GaliDossi) or just be consumed with an cooked black beans and palm oil, okra stew, tomato stew, goat meat stew, Ademe, egusi soup …

Gari Pinon (or Eba) is Gari cooked in hot tomato broth. In some West African countries like benin and Ghana, the Gari is cooked on a medium heat but in Togo the gari is added to the hot broth (A Si Pinon). The gari soaks up the flavor of the tomato broth.

Traditionally the meat (chicken, goat, or beef) is boiled with spices (garlic, ginger, paprika…bouillon cube, salt) to tenderize it and the broth of the meat is use to cook the Gari Pinon. I use goat meat for my Pinon and serve it with some pepper, a quick tomato and onion cooked mixture and the fry goat meat.

1 kg goat meat

1 onion

1 tablespoon ginger

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

Remove the goat meat from the stock and fry until golden. Set aside