Brochettes – Rwandan Grilled Meat Skewers

About This Recipe

Brochettes are the undisputed king of Rwandan street food, found at every roadside grill across the country from Kigali to Musanze. Influenced by Belgian colonial-era barbecue culture, the Rwandan version has evolved into something entirely its own — heavily marinated in onion, chilli, and spices, then grilled over intense charcoal heat until charred on the outside and succulent within. Goat meat (chevre) is the traditional choice, but beef, chicken, and offal versions are equally popular. They are typically served alongside slices of grilled sweet plantain and cold Primus beer.

Ingredients

Serves 4

• 800 ggoat meat or beef, cut into 3 cm cubes
• 2 mediumonions, one grated, one sliced for serving
• 4 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 1 wholered chilli, finely chopped
• 2 tbspvegetable oil
• 1 tspcumin
• 1 tspcoriander
• 1 tsppaprika
• 1 tspsalt
• 1 tbspwhite vinegar
• 2 largeripe plantains, halved lengthways
• 8 piecesbamboo skewers, soaked in water

Instructions

1. 1

   Marinate the meat

   Combine grated onion, garlic, ginger, chilli, oil, cumin, coriander, paprika, salt and vinegar. Toss the meat cubes in the marinade, coating well. Cover and refrigerate for at least 2 hours, ideally overnight.

2. 2

   Prepare the grill

   Light charcoal and allow to burn until white-hot with no visible flames. If using a gas grill, preheat to high.

3. 3

   Thread skewers

   Thread 4–5 cubes of meat onto each soaked bamboo skewer, leaving a small gap between pieces for even cooking.

4. 4

   Grill the brochettes

   Place skewers on the grill and cook for 4–5 minutes per side, turning 3–4 times, until charred on the outside and cooked through. Goat takes slightly longer than beef.

5. 5

   Grill the plantain

   Brush plantain halves with a little oil and grill alongside the brochettes for 3–4 minutes per side until golden and soft.

6. 6

   Serve

   Arrange brochettes on a plate with grilled plantain. Add sliced raw onion and a squeeze of lemon. Serve with cold beer.

Variations

• •

  Use chicken breast cubes for a lighter version.

• •

  Skewer offal (kidneys, liver) alternated with fat for the classic complete brochette experience.

• •

  Add banana pepper slices between the meat cubes.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Leftover cooked brochettes refrigerate well for 2 days. Reheat on a hot grill for best results.

Frequently Asked Questions