Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Stew | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Oil
- 1 medium-size lemon , juiced
- Salt to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper
- 2 pounds cubed stew beef
- 1 big onion , quartered and sectioned
Directions
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.