Chinchinga | FoodieAtlas

Ingredients

1 lb (450 g) beef or goat meat, cut into thin strips
1/4 cup vegetable oil
2 tablespoons groundnut paste (peanut butter)
2 tablespoons tomato paste
1 tablespoon ground paprika
1 tablespoon ground cayenne pepper (adjust to taste)
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 tablespoon soy sauce (optional)
Skewers (wooden or metal)

Instructions

Prepare the Marinade

In a large bowl, combine the vegetable oil, groundnut paste, tomato paste, paprika, cayenne pepper, ginger, garlic, black pepper, salt, and soy sauce (if using). Mix well to form a marinade.

Marinate the Meat

Add the beef or goat meat strips to the marinade. Toss to coat all the pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or overnight for more flavor.

Prepare the Skewers

If using wooden skewers, soak them in water for about 30 minutes to prevent burning.

Skewer the Meat

Thread the marinated meat strips onto the skewers, leaving a little space between each piece.

Grill the Chinchinga

Preheat your grill to medium-high heat.

Place the skewers on the grill and cook for 5-7 minutes on each side, or until the meat is cooked through and has a nice charred exterior. Baste occasionally with any remaining marinade.

Serve

Remove the skewers from the grill and let them rest for a few minutes.