Skewered beef

Directions

1. In addition to the ingredients given above, you will need skewers (use the small ones typically used for Indonesian chicken satay).

2. Set these in a bowl of water to soak for at least 60 minutes before use.

3. Trim any fat and sinews from the beef then cut the meat into about 20 thin strips, each about 5mm thick, about 5cm long and 2cm wide.

4. Combine all the marinade ingredients in a bowl.

5. Mix well then add the meat strips, rubbing the marinade all over them with your fingertips.

6. Cover the bowl with clingfilm (plastic wrap) and set aside in your refrigerator to chill for at least 1 hour (up to 4 hours is best).

7. Once the meat strips have marinated, transfer to a bowl then scatter over the tankora powder.

8. Rub this all over the surface of the meat then thread about 3 pieces of the meat, concertina fashion, onto each skewer.

9. Lightly brush the kebabs with groundnut oil then sit on a barbecue over hot coals and cook for about 5 minutes per side, or until cooked through.

10. As well as beef, beef liver is also common as is goat.

11. These can also be made with chicken.