MAKING THE BEST SHISH KHEBAB USING "MISS BOUGIE" OR "MISS GREEN"

It isn't surprising that Shish kebab is loved around the world. I mean who wouldn't love the flavor that comes with it. However, that may not be the case if it is not well seasoned, and you know what happens when you find yourself eating a "not well" seasoned food. Our sauce have been prepared bearing in mind all the flavors that people like to grapple on.

My Shish Kebab experience in Ghana

last year December, I visited my homeland, Accra, Ghana. I spent exactly 21 days and of those days, the highlight of my visit was the Shish kebab I had with my close pal Nazir. He had returned from Turkey and we both were ready to explore the city through food. He took me to the "crevasse" of Nima (one of the most interesting places in the world) and we had the most incredible kebabs. The kebab was so good that I can literally taste it on my tongue as I write this. Whatever seasoning the vendor put on that meat worked the magic. We had so many skewered meat to the extent that I could feel my gum bleed.

Now, while creating these sauces, I drew a lot of inspiration from the flavors in that kebab, and I strongly believe that by inculcating this sauce with your shish kebabs, you will literally have a taste of my visit to Ghana.

Remember our sauces are so flavorful because of the carefully selected organic ingredients, aside the love that was inculcated in making them. from the farm to being jarred, you can literally taste the effort and perfection that was put into making the sauce. all these and many more reasons are why we believe the below recipe for our our kebab using either sauces will hit you "HARD"

Ingredients

Jar of "Miss Bougie" and "Miss Green"

1kg lean beef rump, trimmed and cubed

2-3 bell peppers, cored, deseeded and cut into chunks

1 red onion, cut into quarters and separated

1 tsp salt (optional)

Procedure

1 Add the diced beef to the bowl and massage the either hot sauces (miss bougie/ miss green) thoroughly into the meat. Thread the chunks of pepper, onion and beef on to your skewers – I use 10–13cm bamboo skewers.

2 As ever, the longer you can leave the ingredients to marinate the better, so if you have time, lay the skewers in a dish, cover with clingfilm and leave in the fridge for at least 1-2 hours, but preferably overnight if you’re organized and have planned ahead.

3 Take the skewers out of the fridge and leave them to sit at room temperature for a few minutes while you prepare a charcoal barbecue. Alternatively, preheat a gas barbecue, griddle pan or grill to a medium-high heat. Brush the meat with oil and season with the salt and pepper (optional) before adding to the barbecue or griddle pan or putting under the grill.

4 The kebabs should sizzle as they hit the grill or griddle, but don’t move them too quickly. Turn them over after 2-3 minutes for medium rare, or give them 3-4 minutes each side for well done (depending on the size of the beef chunks used).

5 Remove from the heat and leave to rest for 2-3 minutes. If you like, serve with the side of extra sauce.