Senegalese-style Grilled Meat Skewers

Ingredients

While the original Luk chin ping from Thai cuisine is typically made with ground pork and flavored with Thai spices, this Senegalese adaptation uses a variety of meats such as beef, chicken, or lamb. The marinade incorporates Senegalese spices like cayenne pepper, garlic, ginger, and paprika, giving it a distinct flavor profile. Additionally, the grilling technique is a key difference, as Senegalese cuisine often relies on grilling to enhance the flavors of the dish. We alse have the original recipe for Luk chin ping, so you can check it out.

• 500g (1.1 lb) beef, chicken, or lamb, cut into cubes 500g (1.1 lb) beef, chicken, or lamb, cut into cubes
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Wooden skewers, soaked in water for 30 minutes before grilling Wooden skewers, soaked in water for 30 minutes before grilling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, paprika, cayenne pepper, vegetable oil, and salt.
2. 2.
   Add the meat cubes to the marinade and mix well, ensuring each piece is coated. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked wooden skewers, leaving a small gap between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Senegalese-style grilled meat skewers hot with your choice of side dishes.

Treat your ingredients with care...

• Meat — Choose lean cuts of beef, chicken, or lamb for a healthier option. Trim any excess fat before cutting into cubes to reduce the overall fat content.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Increase or decrease the quantity to suit your taste.

Tips & Tricks

• Soaking the wooden skewers in water before grilling helps prevent them from burning.
• For added flavor, brush the skewers with a mixture of melted butter and Senegalese spices while grilling.
• Serve the skewers with a squeeze of fresh lemon juice for a tangy twist.
• Experiment with different meat combinations or add vegetables to the skewers for a varied taste experience.
• If you prefer a milder spice level, reduce the amount of cayenne pepper in the marinade.

Serving advice

Serve the Senegalese-style grilled meat skewers as a main course alongside traditional Senegalese side dishes like Jollof rice, plantains, or yassa (onion sauce). Garnish with fresh herbs like cilantro or parsley for added freshness.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the grilled meat to shine through. Serve with a side of colorful Senegalese salads or sauces for an appealing presentation.