Ros Bif (Barbecued Roast Beef) Skewers

I’ve been travelling quite a bit for work over the last couple of weeks (as you will have seen from a few of my photos on Instagram, Facebook and Twitter) that I’ve had little time at home to cook, work on recipes or post on the blog.   Ok, ok I did find a little time to bake 3 crumbles in one weekend but as my niece pointed out, ‘they are so easy to make’ it would be rude not to when you have all the right ingredients!  But now I am back and blogging…well, actually I am travelling again at the moment but the crazy period is easing up a little.

I can tell you though, amidst my travels and hiatus of posts, I have been working on some summer plans for Cham Cham and looking into selling some products!  Later this summer the supper club will be taking a little trip from my flat to Hatch in Homerton where we will, of course,  be serving up a lip smacking and tasty Sierra Leonean and Liberian feast to around 30 of you lovely people.  So keep an eye out for details on how to book and come and cham cham with me AND for the products that will be going on sale!  Oh, and I’m also working on popping up at a few other locations (soon to be revealed) –  SUMMERTIME, HERE WE COME!

SO, back to making up for my hiatus and a new recipe.  I’m sharing a stunning and absolutely delicious dish for you to barbecue alongside the pepper chicken.  This was actually one of the first dishes that I road tested with the Cham Cham Tasting Committee (that’s Mama Saga, my sister and brother in law and special guest, Kate Landi) and was on the very first menu when I decided to take the leap and start a supper club.  I held back on sharing this recipe as it is so damn good!!!!! I know, selfish of me, but you’ll now be thanking me.

When you see this at a family party you 1.) dash to the  buffet table  2.) pile your plate high, making sure there is at least 2 skewers for each person at your table, as you won’t be  wanting or offering to share or give any away 3.) get any the extra one or three for yourself as you know you will be lucky to be left with any by the time you make it back to your table.

So my advice to you is to make a lot, and make an extra batch, as these will go fast!  Here’s my recipe that I’ve perfected for the supper club.




The prep. part – serves 8

  • 1kg Rump Beef Steaks, cut into 1inch cube
  • 2 tbsp. of peanut butter – I use whole earth organic crunchy peanut butter
  • Juice of 6 limes
  • 1 tbsp tomato paste
  • 1 tsp cayenne pepper
  • ½ tsp of salt
  • 2 large white onions, one blitzed and the other cut into quarters and then each quarter cut into eight or six. You want them a good size to skewer them and not have them split.
  • 3 bell peppers, different colours, cut into quarters and then each quarter cut into eight or six. You want them a good size to skewer them and not have them split.
  • 1 scotch bonnet pepper/1tsp of blitzed up scotch bonnet – less if you only want a hint of spice.
  • 16 skewers – if wooden, follow the instructions on the packet on soaking before placing them on the barbecue
  • 1 tbsp extra virgin olive oil



The assembling/cooking part

  • Start by cutting the beef and placing into a mixing bowl or tupperware.
  • Place all the other ingredients, bar 1 onion and the bell peppers into the food processor and blitz until smooth.
  • Pour marinade over the meat and leave to marinate for at least 2 – 3 hours, overnight is even better! Make sure all the meat is covered by the marinade, cover and place in the fridge.
  • Follow the instructions on the packet to ignite the charcoal for the barbecue.
  • Cut up the remaining onion and the bell peppers.
  • Before placing on the skewers, pour the olive oil into the bowl and mix together.
  • Place about 3 – 4 pieces of the beef on the skewer, alternating with the onions and peppers in between each piece.  Keep any remaining of the marinade to baste the meat on the barbecue when cooking.
  • Within 35 – 40 minutes your coal should have turned grey and be ready for you to barbecue.


  • Place the skewers on the barbecue, continually basting them so they stay moist and turning them every 2 – 3 minutes until each side is cooked. The meat should be cooked to medium (cook a further 2 -3 minutes if you prefer your meat well done).

Serve, enjoy and don’t share!



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