Dibi Hausa (Senegalese Grilled Beef Kebabs)

• servings: 4 servings
• total time: 45 minutes

Ingredients

1 cup roasted, unsalted peanuts, crushed to a fine powder

1 tsp. ground ginger

1 tsp. kosher salt

1 tsp. freshly ground white pepper

½ tsp. ground cayenne pepper

1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.

2 Tbsp. plus 1½ tsp. finely grated white or yellow onion

1 Tbsp. tomato paste

½ tsp. finely chopped garlic

¼ tsp. finely grated fresh ginger

1 chicken bouillon cube, crumbled (optional)

1 Tbsp. peanut or vegetable oil

1 tsp. freshly ground white pepper

½ tsp. cayenne pepper

½ tsp. kosher salt

Directions

Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.

Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.

Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.