Goat or Beef Brochettes

1 lb goat meat or beef, cut into 1
inch cubes
1 onion, quartered
5 fresh, ripe plum to
matoes, crushed
1/2 small tin of tomato puree
1 bouillon cube (Maggi)
Handful of pili
pili chilies
Vegetable oil
Salt, to tast

Soak the wooden skewers in water and form the brochette by alternately threading meat and 2 to 3 pieces
of onion onto the skewer. Then lay the skewer on the grill and brush with vegetable oil. Allow it to cook for about 3 minutes. Meanwhile, mix the crushed tomatoes, a small handful of the onions (finely diced),
and the pilipili chilies (pounded to a paste) along with the tomato puree. This should create a medium
thick sauce; add a little oil and water to attain the desired consistency. Brush the sauce on all sides of the
brochettes, adding more of the sauce as you turn them. Turn them about 3 times. The brochettes are ready when just cooked through (about 8 minutes) and should be a nice reddish color, due to the sauce. Serve with fried potatoes or white rice. Use any remaining sauce for dipping.


Notes and Instructions

Recipe courtesy of Global Grassroots