Haitian Voodoo Sticks Recipe #193378
This isn't for the heat shy. My husband won't get within 3 feet of them but I find them addicting! You can always cut back on the cayenne of course but don't cut too much because they just wouldn't be the same. Marinating time not included.
by Annacia
32 min | 20 min prep
SERVES 6 -8
- 2 tablespoons beef bouillon granules
- 4 tablespoons water
- 3 garlic cloves, minced
- 2 teaspoons cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 lbs beef sirloin, cut into 1/2-inch cubes
- 10 wooden skewers, soaked in water for 1 hour
- 2 tablespoons vegetable oil
- Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
- Preheat a grill for high heat.
- Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
- Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
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5 stars