Roast Beef Kebab

Roast Beef Kebab

After lots and lots and lots of hard work, my supper club launch has come and gone. And thanks to the support of a fantastic team, it went really well and the feedback was great. It was a warm, relaxed and friendly atmosphere, all of the guests enjoyed themselves and it was especially gratifying to me that they all thoroughly enjoyed the food.

I was asked for recipes and promised to share so here is one of the mains; the Roast beef kebab, which went down a treat.

Roast beef kebab is a classic Sierra Leone street food which is loved by many. Whenever I have friends over for dinner, this is the dish that gets the most compliments. In Sierra Leone, it is made by marinating the beef in a peanut mixture and then placing over a barbecue giving it a smokey barbecue flavour. As I don’t have a barbecue, I boil the beef and then grill for a few minutes. The result is a moist and tender beef with a hint of chilli and spices. The great thing about this marinade is that it also works really well with chicken or fish so if you have either to hand but no beef then give this a try. I promise you won’t be disappointed.


Kebab ingredients

  • 1kg tender cubed beef
  • Beef seasoning (1tsp sea salt, 1tsp mixed herbs, 1tsp black pepper)
  • 2 sweet pepper, different colours (cut into small squares for kebab skewers)
  • 1 onion (cut into small quarters for kebab skewers)
  • 20 wooden skewers (soaked for at least 30 minutes prior to grilling)


Marinade ingredients

  • Lemon juice from 1 ½ to 2 lemons
  • 1 medium onion
  • 1 garlic clove, grated (optional)
  • ½ scotch bonnet pepper
  • 2 ½ heaped tbsp. natural peanut butter (no sugar)
  • 1 ½ heaped tbsp. tomato puree
  • 1tsp sea salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme



  1. Wash and season meat with beef seasoning. Bring to a boil for about 40 minutes or until the beef is tender. You can do this in a pressure cooker if you have one just make sure to drastically reduce the cooking time.
  2. Meanwhile, prepare the marinade by blending the first four marinade ingredients for a few seconds, then add the remaining ingredients and continue to blend until well combined. The mixture should resemble a smooth thick paste.
  3. Pour the marinade over the beef, along with the chopped onions and sweet peppers and thoroughly rub with your fingers until well coated. Use food prep gloves if you have one.
  4. Leave to marinate for at least 4 to 6 hours or preferably overnight in the fridge.
  5. Place about 3-4 beef cubes in one skewer with the chopped sweet peppers and onions in between and grill for about 10-15 mins turning frequently. Baste with further marinade as needed.
  6. Let the kebabs rest at least 5 minutes and serve with rice, roasted potatoes, bulgur or couscous.


Serves: 10 (2 skewers each)

Total cooking time: 1hr 10min

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