Cookbook:Mbahal Kebb (Gambian Chicken Skewers)
| Mbahal Kebb (Gambian Chicken Skewers) | |
|---|---|
| Category | Meat recipes |
| Difficulty |  |
Mbahal kebb is a traditional Gambian dish known for its unique combination of flavors and aromatic spices. It is a popular grilled chicken dish that is marinated in a tangy and spicy sauce, giving it a delicious and smoky taste. Mbahal kebb is often enjoyed during special occasions and gatherings, and it is best served with rice or couscous.
Ingredients
[edit | edit source]- 1 cup groundnut (peanut) paste
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon ground cayenne pepper (adjust according to your spice preference)
- 1 teaspoon ground black pepper
- Salt to taste
- 2 pounds chicken, cut into pieces
- Fresh parsley or cilantro, chopped (for garnish)
Equipment
[edit | edit source]- Grill
- Mixing bowl
- Wooden skewers (if using)
- Knife
- Cutting board
- Serving dish
Procedure
[edit | edit source]- In a mixing bowl, combine the groundnut paste, finely chopped onions, minced garlic, diced tomatoes, tomato paste, vegetable oil, ground cayenne pepper, ground black pepper, and salt. Mix well to create a marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate for at least 2 hours, or preferably overnight in the refrigerator, to allow the flavors to develop.
- Preheat the grill to medium-high heat.
- If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.
- Thread the marinated chicken pieces onto the skewers, if using, or place them directly on the grill.
- Grill the chicken over medium-high heat, turning occasionally, until it is cooked through and has a nice charred appearance. This usually takes about 20–25 minutes, depending on the thickness of the chicken pieces.
- Once the chicken is cooked, remove it from the grill and transfer it to a serving dish.
- Garnish with freshly chopped parsley or cilantro.
- Serve the mbahal kebb hot with rice or couscous.