African grilling: recipes for meat and sausages the African way

Join us on a virtual culinary journey: We offer you 8 tasty recipes for grilled food the African way. In fact, no cuisine is as varied as the African one. The locals enrich the traditional dishes from the continent with European and Asian ingredients and like to experiment with new flavors. The Africans cook according to their feelings and always put their grill plates together differently. Get yourself and your family in the mood for experimental cuisine with a seductive spice mix. We explain to you how you can balance the smells in the food and show you how creative African grilling can be.

African grill: Merguez is a North African sausage

African grill recipe for Merguez with vegetables

Merguez (comes from Arabic) is a North African hot spicy sausage. Originally it was only made from lamb, but a combination of lamb and beef has now successfully established itself. The recipe was brought from Africa to France more than 100 years ago and caused a sensation there. Over the years, the sausage has crept into the hearts of other Europeans. Here are the necessary ingredients for the grill recipe with only lamb at a glance:

  • 2 teaspoons of ground cumin
  • 2 teaspoons fennel, ground
  • 2 teaspoons coriander, ground
  • 2 teaspoons of paprika
  • 2 teaspoons of cayenne pepper
  • 3/4 teaspoon cardamom, ground
  • 1.5 kg shoulder of lamb and lamb ribs
  • 1/3 cup extra virgin olive oil
  • 2-3 pinches of coriander
  • 3 stalks of mint
  • 6 cloves of garlic, pressed
  • Salt to taste
  • 1 tbsp chilli flakes
  • 2 tbsp vinegar

If desired, you can mix the lamb with beef.

Merguez sausage recipe for grilled food and tips for side dishes

This is how the Merguez sausages are made:

1. Put vinegar in a small bowl and mix with water in a ratio of 1: 1. Soak the chilli flakes in it.

2. Chop the lamb, mix with the spices and refrigerate for half an hour.

3. Put the meat mixture cooled in the refrigerator into the meat grinder (for example from Kitchen Aid) and knead. Then fill into a sausage casing and process into 15 cm long sausages.

African grilling: recipe for Mishkaki skewers

African grill recipe for mixed persimmon African skewers

The next recipe takes us to Tanzania and is guaranteed to bring a touch of the exotic to the kitchen. The Tanzanian Mishkaki Skewers are basically very similar to Shish-Kebab, a dish from the Far East. If you follow the original recipe, then you should grill the beef skewers. However, variants with turkey breast have also successfully established themselves across Europe. The turkey meat is great for the summer. Here are the necessary ingredients at a glance:

For the marinade and the meat skewers:

  • 1 kg of meat (beef or turkey breast), diced large
  • 80 g tomatoes, “Black Plum” variety, finely chopped. This variety has a slightly sweet taste
  • 40 g papaya, chopped or diced
  • 1 tbsp lemon juice
  • 3 tbsp cooking oil

The spice mix consists of the following spices:

  • 2 pinches of mild curry, ground
  • 4 cloves of garlic, pressed
  • 1 pinch of chili powder
  • 1/3 teaspoon cayenne pepper, ground
  • 6 thin slices of ginger
  • Salt to taste

For the sauce:

  • 1 large onion, chopped
  • 1 tbsp cooking oil
  • 450 g tomatoes of the “Black Plum” variety, fresh
  • 100 g of water
  • Juice of half a lemon, freshly squeezed
  • 1 tbsp sugar or honey
  • Salt to taste

1. Mix all the spices for the spice mix well in a bowl. Set aside 4 pinches of the spice mix for the sauce.

2. Mix all ingredients for the marinade with a hand blender to a smooth mass. First put the meat in a freezer bag and then pour the marinade over it. Close the bag and refrigerate overnight.

3. The next day, first put the onion in a saucepan and cook until translucent. Then put the ingredients for the sauce in a saucepan and bring to a boil. Reduce the heat to low and simmer covered for several minutes. Season the sauce with the 4 pinches of the spice mix.

4. Grill the Mishkaki skewers and serve with rice and the onion sauce.

African grilling: Katikati chicken drumsticks the Cameroonian way

African grill recipe for Katikati grilled chicken with vegetables

In the following we go to West Africa and Cameroon, from which the recipe for the now world-famous Katikati chicken legs comes. Here are the ingredients for the West African chicken:

  • 6 chicken legs
  • 1 small onion, finely chopped
  • 3 cloves of garlic, pressed
  • 3 pinches of white pepper
  • 1/4 teaspoon cayenne pepper
  • chicken broth
  • Sea salt to taste
  • 2 teaspoons of rapeseed oil
  • 1 teaspoon tomato paste
  • 3 tomatoes of the “Roma” variety
  • 1/4 yellow onion, finely chopped


1. Rinse the chicken legs thoroughly with cold water, pat dry on kitchen paper and prick 5-6 places with a roulade needle.

2. Mix the ingredients for the marinade in a saucepan and heat. Take the pot off the stove and let it cool down.

3. Brush the chicken legs with the marinade and then place in a sealable freezer bag. Chill overnight.

4. The next day, grill the chicken legs in the indirect area of ​​the charcoal grill at 180 degrees Celsius. When their core temperature is 80 degrees, the legs are ready.

5. As a side dish, you can serve a green salad with eggs, onions and peppers.

African grill: Moroccan recipe for Kefta Kebab

African grill recipe for Moroccan Kefta Kebab

Now comes a recipe from Morocco. The Kefta Kebab is made from beef and lamb and served with grilled vegetables. Here are the necessary ingredients for the delicious recipe:

  • 300 g of lamb
  • 300 g of beef
  • 1/2 onion, diced
  • 3 cloves of garlic, pressed
  • 2 teaspoons of cumin
  • The oriental spice “Sumac” (has a fruity note and a slightly sour taste)
  • Salt to taste
  • a pinch of pepper
  • 1/2 cup fresh parsley, chopped
  • 1/2 teaspoon chilli


1. In a large bowl, mix the lamb and beef with the onion, garlic, cumin, sumac, salt, pepper, parsley and chilli.

2. Shape the kebabs with your hands and skewer them on skewers.

3. Grill the Kefta Kebabs with vegetables and serve on a platter with the grilled vegetables.

African grill: Recipe for Boerewors from South Africa

african grill recipes for connoisseurs sausages from South Africa

Boerewors is a typical sausage in South African cuisine. It is made extra long and then rolled up into a spiral. The word Boerewors is derived from the African word “boer” (farmer) and the Dutch word “worst” (sausages). The bratwurst is served with beans, tomatoes and bread. Here comes the recipe for the sausage:

  • 300 g of beef
  • 300 g of lamb
  • 3 pinches of coriander
  • Black pepper
  • 3 pinches of thyme
  • 2 pinches of nutmeg, ground
  • 3 tbsp vinegar malt vinegar
  • Worcester sauce


1. Chop the meat with a sharp knife or turn it through the meat grinder.

2. Put all ingredients in a large bowl and mix well. The end result should be a slightly sticky mass that is difficult to remove from the work surface.

3. Put the sausage in a sausage casing, roll it up in a spiral and place in the freezer for an hour.

4. Grill the sausage and serve with vegetables, beans or grilled bread.

African grill: Sosaties kebab skewers

African grill sosaties Prepare shish kebab skewers

Another South African recipe for kebab skewers, called sosaties, is guaranteed to get compliments. Sosaties were originally only made in Cape Malay. As the name itself suggests (“saus” – spicy African sauce and “sate” – meat) it is meat in a spicy marinade. Here come the necessary ingredients:

  • 400 g lamb, diced
  • 1 medium onion, finely chopped
  • 3-4 tbsp cooking oil
  • 2 cloves of garlic, pressed
  • 2 pinches of ginger, ground
  • 2 tbsp wine vinegar
  • 1 tbsp apricot jam
  • dried apricots
  • 3 pinches of cumin
  • 3 pinches of curry powder


1. Sweat the onion and then sauté with the garlic and ginger until translucent.

2. In a bowl, mix the vinegar with the jam, the curry powder and the cumin to a smooth mass and chill.

3. Put the lamb in a freezer bag and pour the marinade over it. Chill overnight.

4. Dip the dried apricots in water until they soften.

5. Put the dried apricots, onions and lamb alternately on skewers and grill.

Steak with mango marinade

african steak with mango grill recipes quick

Africans are true connoisseurs and love to experiment with exotic fruits and meat. So it’s no wonder that the steak with marinade made from mango is popular across the continent. Here are the ingredients:

  • Lemon zest, grated
  • Juice of one lemon
  • 3 tbsp olive oil
  • 3 large cloves of garlic, pressed
  • 2 teaspoons of oregano
  • 2 teaspoons of cumin
  • 2 teaspoons of sea salt
  • 1/2 orange peel, grated
  • a pinch of freshly ground pepper
  • Steaks 1-2 cm thick, 4 pieces
  • 2 mangoes, diced
  • lime


1. Put all the ingredients for the marinade, i.e. the lemon peel, lemon juice, olive oil, garlic cloves, oregano, cumin, salt, orange peel and pepper in a large bowl and puree with the mixer to a smooth mass.

2. Reserve two spoons of the marinade for the mangos, put the remaining marinade together with the steaks in a freezer bag and refrigerate overnight.

3. Grill the steaks the next day. Throw away the excess marinade from the freezer bag and do not use it again. Cut the mangoes into pieces and drizzle with the two spoons of marinade. Garnish the steaks with the mangoes and serve warm.