Meat on a spit, Melanesian style
4 servings
120 minutes
Meat on a spit in Melanesian style is an exquisite blend of spicy and sweet notes inspired by the traditions of the Pacific islands. Here, the freshness of pineapple meets the rich flavor of marinated beef, creating an amazing balance. Historically, the dish recalls cooking methods used in Melanesia where meat was often grilled over an open flame, absorbing the aromas of spices and fruits. Olives add a light spiciness while the marinating process makes the meat juicy and tender. Perfect for summer grilling or festive outdoor dinners. It can be served with rice or greens, complemented by fresh vegetables. The finished dish boasts deep flavors of soy sauce, garlic, and ginger, creating an unforgettable gastronomic experience.
1
We will drain the pineapple pieces in a sieve and let them dry. We will peel and chop the garlic. We will mix the pineapple juice with garlic, soy sauce, and ginger.
- Canned pineapple: 1 jar
- Garlic: 1 clove
2
We will wash the meat and cut it into cubes about 2 cm. We will pour the chopped meat with pineapple sauce, cover it, and let it marinate for 60 minutes.
- Beef tenderloin: 500 g
3
We will heat the grill.
4
Remove the pieces of meat from the marinade and thread them onto small skewers, alternating with pieces of pineapple. Finally, add an olive.
- Canned pineapple: 1 jar
5
Spray the meat on skewers with oil and grill for 10-12 minutes under the heating tubes. After 5 minutes, turn the skewers. Sprinkle the grilled meat with a little salt.
