Rwandan Skewers with Harissa sauce.
So, I did my research on Rwandan cuisine and found out about Brochette, which is a term in French as skewers. It is common in Rwanda to have skewers of meat sold out in their region, mostly made of goat but since we do not have goat meat here in Australia, I replaced it with lamb which I marinated with dry spice and added some tri-coloured capsicum to give it color with harissa sauce for added flavour. The skewers were set on top of the shot glass and inside the glass was the harissa sauce garnished with some parsley.
Nutrition per serving
- 500 grams of Lamb Leg Fillet
- 1/2 Red Capsicum
- 1/2 Green Capsicum
- 1/2 Yellow Capsicum
- All Seasoning Spice
- Olive Oil
- 1 whole red capsicum
- 1 small Bird Eyes Chili
- Coriander to taste
- Salt and Pepper to taste
- 1 tablespoon of sugar
- 1/3 cup of water
Cut the lamb leg fillets into cubes around 1/3 inch per cube, then season them with all the spice seasonings and leave for 10 minutes.
Cut the capsicums into squares around 1/3 inch per squares, then set them aside for later.
Get the skewers ready, put in the capsicum first then lamb and alternate ingredients depending on the variation of your preferred capsicum colour.
In a pan, heat up some olive oil to medium flames or heat, place the skewers in and cook each side for 3 minutes until brown and 2 minutes on the other side to avoid overcooking the lamb.
Place skewers in a rack to let them rest to drain the juices. Then serve with harissa sauce.
Blend the capsicum, chilli, coriander, salt and pepper, sugar and water all together in a blender.
Blend them into a paste or to whatever consistency you like by adding water.
Served sauce together with skewers.