Kariokor Nyama Ya Kuchoma Barbecued Meat Rub Kenya
Experience the bold and savory flavors of Kenya with this Kariokor Nyama Ya Kuchoma Barbecued Meat Rub recipe. This authentic dish brings together tender beef or lamb coated in a perfectly balanced blend of aromatic spices, like smoky paprika, ground coriander, cumin, and a kick of black pepper. Infused with fresh lemon juice for tanginess and grilled to perfection over open flames, this classic Kenyan barbecue boasts a charred exterior and juicy, flavorful interior. Ready in just 45 minutes, it’s perfect for weekend cookouts or festive gatherings. Serve with traditional accompaniments like ugali, kachumbari salad, or grilled vegetables and garnish with fresh cilantro for a true taste of East African cuisine. A must-try for BBQ enthusiasts and global food lovers alike!
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Recipe Information
Ingredients
- 1 kg Beef (or lamb)
- 2 tbsp Ground coriander
- 2 tbsp Smoked paprika
- 1 tsp Ground black pepper
- 1 tsp Garlic powder
- 1 tsp Ginger powder
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 1 Lemon
- 2 tbsp Vegetable oil
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Start by preparing the meat: rinse the beef (or lamb) and pat it dry with paper towels. Slice into thick steaks or large chunks to ensure even cooking.
In a medium bowl, mix the ground coriander, smoked paprika, black pepper, garlic powder, ginger powder, cumin, and salt to create the spice rub.
Rub the spice mixture generously onto all sides of the meat, ensuring it is entirely coated.
Squeeze the juice of one lemon over the coated meat to add tanginess and tenderize it slightly. Let the meat sit for 10-15 minutes as the flavors infuse.
Drizzle the marinated meat with vegetable oil to keep it moist during cooking.
Preheat a charcoal or gas grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
Place the meat on the grill and cook for 10-15 minutes per side, depending on the thickness. Turn the meat occasionally to avoid burning, ensuring it develops a nice char on the outside and cooks to your desired doneness.
Once cooked, remove the meat from the grill and let it rest for 5-10 minutes to retain its juices.
Slice the rested meat into bite-sized pieces and serve it immediately, garnished with freshly chopped cilantro, if desired. Pair with ugali, kachumbari salad, or grilled vegetables for a traditional Kenyan meal.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 3.2 g | ||
| Protein | 265.4 g | 531% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 351 mg | 27% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3837 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
