Beef Muchomo (Ugandan Beef Skewers)
Beef muchomo is a Ugandan street food, but it can be made at home for any backyard get-together. The inside is very tender and it tastes delicious when eaten with skewered onions.
Source and licence
"Beef Muchomo (Ugandan Beef Skewers)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beef_Muchomo_(Ugandan_Beef_Skewers), revision 4510018), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beef_Muchomo_(Ugandan_Beef_Skewers)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510018
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Uganda. Associated with Uganda by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- In a mixing bowl, whisk together the oil, lemon juice, salt, ground cumin, garlic powder, ground cardamom, and cayenne powder.
- Add the beef and onions, and stir to combine. Cover and refrigerate for about 9–10 hours and up to overnight.
- Preheat the grill to high heat and the oven to 200°F.
- Remove the beef and onions from the marinade, and thread alternately on metal skewers.
- Grill the skewers until a crust forms (about 2 minutes on each sides).
- Transfer the skewers to a baking sheet, and roast in the preheated oven until cooked through and tender (about 45 minutes).
- Serve the beef muchomo with peri peri sauce for dipping.