Kenyan Nyama Choma (Grilled Beef)
From: Kenya
Servings:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Difficulty:
Medium
Ingredients
- 2 lbs Beef (short ribs, steak, or other grilling cuts)
- 4 whole Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 0.5 tbsp Paprika
- 1 tsp Curry powder
- 1 tsp Dried rosemary, minced
- 1 tbsp Bouillon powder (or soy sauce)
- 0.25 tsp Cayenne pepper
- 0.25 cup Vegetable oil
- 0.25 cup Fresh lemon juice
- 0.5 cup Water
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- Cut beef into large chunks or thick strips.
- In large bowl, whisk together water, garlic, ginger, paprika, curry powder, rosemary, bouillon, cayenne, lemon juice, oil, salt, and black pepper until well combined.
- Add beef pieces to bowl and coat very well on all sides.
- Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.
- Remove marinated beef from fridge about 1 hour before grilling to come to room temperature for more even cooking.
- Heat charcoal or gas grill to medium-high. Coals should be hot and evenly spread.
- Place beef over direct heat on grill.
- Grill, turning occasionally, for 20-30 minutes depending on thickness and preferred doneness, until nicely browned and cooked through.
- Baste occasionally with reserved marinade or lightly with salty water to keep meat moist.
- Transfer beef to platter, loosely cover with foil, and let rest 10 minutes so juices redistribute.
- Slice into smaller pieces and serve hot, traditionally with kachumbari (fresh tomato-onion salad) and ugali (maize porridge).