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West African Style Oven-Baked Beef Skewers

West African Style Oven-Baked Beef Skewers

with Spiced Tomato Bulgur, Red Cabbage Slaw and Aioli
Emma Blanchet
Emma BlanchetUpdated on June 19, 2026
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Calories
: 
721 kcal
Protein
: 
36.3g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Barley
  • Egg
  • Mustard
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Bamboo Skewers

1 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

West African Style Seasoning

(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Chicken Stock Paste

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

240 grams

British Beef Mince

125 grams

Baby Plum Tomatoes

120 grams

Pre-Cut Red Cabbage

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

50 grams

Aioli

(Contains: Egg, Mustard)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Breadcrumbs

Energy (kJ)3018 kJ
Energy (kcal)721 kcal
Fat32.6 g
of which saturates8.2 g
Carbohydrate73.7 g
of which sugars16.5 g
Dietary Fibre8.7 g
Protein36.3 g
Salt4.7 g
Trans Fat0.5 g
Potassium161.4 mg
Calcium18.6 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Medium Saucepan
•Lid
•Large Bowl
•Bowl

Cooking Steps

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning. Peel and grate the garlic (or use a garlic press).

Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Add the tomato puree, half the garlic and half the West African style spice blend and fry for 30 secs. 

Simmer Simmer
2

Stir in the bulgur until coated, 30 secs. Stir in the chicken stock paste and water for the bulgur wheat (see pantry for amount).

Bring to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Time for the Beef Skewers
3

While the bulgur steams, in a large bowl, combine the remaining garlic and remaining West African style spice mix with the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.

Shape into sausage shapes, 3 per person. Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.

Into the Oven
4

Pop the koftas onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 14-16 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Finish the Prep
5

While everything cooks, halve the baby plum tomatoes.

In a medium salad bowl, combine the baby plum tomatoes, sliced red cabbage and aioli. Season with salt and pepper and mix well to coat.

Serve Up
6

When everything's ready, fluff up the bulgur and share between serving bowls. 

Top the bulgur with the beef skewers and salad. Drizzle the tamarind chutney over the skewers to finish. 

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