Beef with Tomato Chile Garlic and Baguette

Introduction

These skewers combine beef with soaked bread, egg, chile, shallot, and garlic, then go onto a hot grill until browned on all sides. The sliced tomatoes and baguette keep the plate simple, so you can use this as a straightforward dinner or a grilled lunch spread.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 1 day-old white bread roll
• 2 red chile peppers
• 2 shallots, peeled and finely chopped
• 2 garlic cloves, minced
• 5 tablespoons olive oil
• Parsley as desired
• 800 grams beef, cut into medium sizes
• 2 standard eggs
• Salt to taste
• Cayenne pepper powder to taste
• 4 medium-size tomatoes, sliced
• 2 baguettes

Instructions

1. Soak the old bread in lukewarm water. Squeeze well to remove excess liquid.
2. Halve the chili peppers lengthwise. Remove the seeds and chop the peppers finely.
3. Heat a little oil in a pan, and add the shallots and garlic. Cook until translucent.
4. Add the parsley and chili pepper. Mix together and remove from the heat.
5. Combine the cooked mixture with the meat, then mix with the egg and bread. Season with salt and cayenne pepper to taste.
6. Form small oblong balls of the mixture and thread on wooden skewers.
7. Brush with the remaining oil and cook on a hot grill, turning frequently until golden brown on all sides.
8. Rinse the medium size tomatoes and remove any stems inside.
9. Cut the baguette along its length into 8-10 cm pieces.
10. Serve the skewers with the bread and tomato.

Variations

• Use 1 red chile pepper instead of 2 and reduce the cayenne pepper powder for a milder heat that lets the garlic and parsley stand out more.
• Replace the 4 medium-size tomatoes, sliced with grilled tomato halves if you want a smokier side and less liquid on the plate.
• Swap the 2 baguettes for flatbread or pita if you want a softer bread that wraps around the skewers more easily.
• Cook the skewers under a broiler instead of on a grill if needed; you will still get browned edges, but the color will develop faster on the side closest to the heat.

Tips for Success

• Squeeze the soaked bread thoroughly in step 1 so the meat mixture stays firm enough to shape.
• Cook the shallots and garlic only until translucent in step 3; if the garlic browns, it can make the mixture taste harsh.
• Chop the chile peppers finely in step 2 so the heat distributes evenly and the skewers hold together better.
• Turn the skewers often in step 7 so all sides brown before the outside dries out.
• If the mixture feels soft after step 5, chill it for 15 minutes before shaping the oblong balls.

Storage and Reheating

Store the cooked skewers in an airtight container in the fridge for up to 3 days. Keep the tomatoes in a separate container and use them within 1 day, and keep the baguette at room temperature in a paper bag for 1 day or freeze it for up to 1 month.

Reheat the skewers in a 180°C oven for 8 to 10 minutes, covered loosely with foil, or in a skillet over medium-low heat for 5 to 6 minutes, turning once. If using a microwave, heat in short bursts to avoid tightening the meat.

FAQ

Can you cook these skewers without an outdoor grill?

Yes. You can use a grill pan or cook them under a broiler, turning them so they brown evenly.

What kind of beef works best for the mixture?

Use beef that can be chopped small enough to mix evenly with the soaked bread and egg. If the pieces are too large, the skewers will be harder to shape and may split on the grill.

Can you make the mixture ahead of time?

Yes. Mix the beef, bread, egg, and cooked aromatics up to 1 day ahead, cover, and keep it in the fridge until you are ready to shape and grill.

Can you make this without egg?

You can replace the 2 standard eggs with 3 tablespoons plain yogurt and chill the shaped skewers before grilling. The texture will be slightly softer but still workable.