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Chichinga (Ghanaian Kebab)

Chichinga, also known as Ghanaian Kebab, is a popular street food and barbecue dish in Ghana. It is characterized by its flavorful and spicy grilled skewers of meat, often enjoyed as a snack or part of a larger meal. Chichinga showcases the rich culinary traditions of Ghana and the vibrant flavors typical of West African cuisine.

Chichinga (Ghanaian Kebab)


For the Marinade:
• Beef or Goat Meat: 2 pounds, cut into bite-sized pieces
• Ground Peanuts: 1/2 cup
• Garlic: 4 cloves, minced
• Ginger: 1 tablespoon, grated
• Red Onion: 1, finely chopped
• Ground Paprika: 1 tablespoon
• Ground Cayenne Pepper: 1 teaspoon (adjust for heat preference)
• Ground Coriander: 1 teaspoon
• Ground Cumin: 1 teaspoon
• Ground Nutmeg: 1/2 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Vegetable Oil: 1/4 cup
• Lemon Juice: 2 tablespoons
For the Skewers:
• Bell Peppers: 2, cut into 1-inch pieces (optional)
• Red Onion: 1, cut into 1-inch pieces (optional)
• Wooden Skewers: Soaked in water for at least 30 minutes


1. Prepare the Marinade:
◦ In a large mixing bowl, combine the ground peanuts, minced garlic, grated ginger, finely chopped red onion, ground paprika, ground cayenne pepper, ground coriander, ground cumin, ground nutmeg, salt, black pepper, vegetable oil, and lemon juice.
◦ Mix well until all ingredients are thoroughly combined.
2. Marinate the Meat:
◦ Add the bite-sized pieces of beef or goat meat to the marinade, ensuring each piece is well coated.
◦ Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill:
◦ Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have an even heat distribution.
4. Thread the Skewers:
◦ Remove the meat from the marinade and thread the pieces onto the soaked wooden skewers, alternating with pieces of bell pepper and red onion if using.
5. Grill the Skewers:
◦ Place the skewers on the preheated grill.
◦ Grill for about 4-5 minutes per side, or until the meat is fully cooked and has a nice char.
◦ Baste with any leftover marinade during grilling for extra flavor.
6. Serve:
◦ Arrange the grilled skewers on a serving platter.
◦ Serve with a side of jollof rice, fried plantains, and a fresh salad for a complete meal.


Serving Suggestions:
• For a traditional experience, serve Chichinga with a spicy pepper sauce or shito (Ghanaian hot pepper sauce).
• Garnish with fresh cilantro and lime wedges for added flavor and presentation.

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