Grilled West African Street Kebabs

Grilled West African Street Kebabs
4.5 from 2 ratings
Bring a bit of West African street food to your kitchen with these beef and chicken kebabs. Just alternate pieces of sliced and seasoned protein with chunks of mango, peppers and potatoes to your tasting and place on the grill. Courtesy of the National Mango Board.
Prep Time
Cook Time
Mango kebab
Total time: 45 minutes
  • 3 ounce durban masala paste
  • 2 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ounce beef cubes 1”
  • 8 ounce chicken cubes 1”
  • 8 ounce green mango cubes 1”
  • 8 ounce baby potatoes par cooked
  • 4 ounce pepper medley 1” pieces
  • 10 ounce green mango shredded
  • 8 ounce cabbage slaw mix
  • 2 ounce red peppers julienne
  • 1 1/2 teaspoon salt
  • 2 fluid oz. mango vinegar
  • 2 fluid oz. heavy cream
  • 5 fluid oz. piri piri sauce
  • 5 fluid oz. mango puree
  1. Place the Durban paste, Worcestershire sauce, salt, and pepper into a mixing bowl and completely combine.
  2. Once mixed split the mixture evenly into two separate bowls one for chicken and one for beef.
  3. Place the beef in one bowl and the chicken in the other and mix well to combine. Let set for a minimum of 1 hour.
  4. While the meat is marinating, if using wooden skewers soak the skewers for 30 minutes in warm water. If using metal, no need to soak.
  5. Using skewers place the meat, then the mango, then potato, and peppers alternating until the skewer is filled.
  6. Once all the skewers are filled on a hot oil grill place the skewers on the grill and cook the chicken to 165 degrees and cook the meat to the desired temperature.
  7. Once the skewers are completely cooked, to plate place the slaw on the plate mounding as high as possible.
  8. Place the skewers on the plate crossing the tips of the skewers.
  9. Place shredded mango, cabbage mix, red peppers, salt and toss in bowl.
  10. Add in the mango vinegar and completely mix.
  11. Set aside to plate.
  12. Place heavy cream into a blender and blend on low until it starts to thicken up.
  13. Add in the Piri Piri sauce and mango puree and blend for an additional 30 seconds.
  14. Once combined place into a ramekin to serve on the side of the skewers.