Rwanda | Brochettes

CLICK HERE FOR THE RECIPE I USED

Brochettes are essentially kebabs with meat and onion and they are served with fries, whatever kind of fries you prefer.

They are traditionally made with goat meat but I do not have access to that so went with chicken thighs as I'd seen a few remarks that chicken is also commonly used to make brochettes in Rwanda.

Anyway, this one didn't turn out well and it was absolutely NOT the recipe or foods' fault!

I deboned the thighs, made the marinade, got the chicken in the marinade, no problem. (The marinade is made with crushed tomatoes, onion, garlic, and a spicy pepper or two. And is very tasty!)

My original plan included grilling the brochettes because that's how they're made.

Then I noticed that the last person to use the grill, who shall remain unnamed (not me), neglected to turn the gas off on the grill the last time they'd used it and it had been running for quite awhile. So, the grill was no longer an option.

I adapted and cooked them in the oven, on a large sheet pan, at a high heat. They turned out fine and flavorful but grilling them would have made them top notch.

They also were not very picturesque after being cooked in the oven.

While figuring out the oven thing, I burned the potato wedges...

I ended up making a second, smaller batch that turned out okay but took additional time.

I decided this was not a photo-worthy meal so no picture of my plate this time around.

All in all, the brochettes were good but I can tell that they really would have been so much better cooked on the grill. And I will make them on the grill in the future so I can get the real flavor!