Beef Muchomo (Ugandan Beef Skewers)
Beef muchomo is a Ugandan street food that works just as well on a backyard grill. The method is what sets it apart: the beef soaks overnight in a lemon, cumin, cardamom and cayenne marinade, gets a quick hard sear for a crust, then finishes slowly in a low oven. Cheap stew beef turns tender inside, and the skewered onions soften and sweeten alongside it. Peri peri sauce makes a fitting dip.
Instructions
Whisk the oil, lemon juice, salt, cumin, garlic powder, cardamom and cayenne together in a mixing bowl until evenly blended.
Add the beef and onion and stir so every piece is coated. Cover the bowl and refrigerate for 9 to 10 hours, or overnight.
When you are ready to cook, heat the grill to high and set the oven to 200°F.
Lift the beef and onion out of the marinade and thread them onto metal skewers, alternating meat and onion.
Grill the skewers for about 2 minutes on each side, until a browned crust forms on the beef.
Move the skewers to a baking sheet and roast in the oven for about 45 minutes, until the beef is cooked through and tender when you bite into it.
Serve hot with peri peri sauce on the side for dipping.
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