Monday, May 27, 2024

In The Kitchen with Kanta: Shish Kebabs


In-The-Kitchen-With-Kanta-Logo (1)

Hi Everyone to celebrate the premier of my TV show “Kanta’s Kitchen” on Zambezi Magic, DStv channel 160; I decided to share this Shish Kebab recipe, from my first episode. Shish kebabs are a quick and different way to serve meat at dinner, a party or a barbecue (braai). They are delicious and you can use any meat; from beef, pork, lamb or chicken. Throw in any spices to marinate, add a variety of fresh veggies and you have one seriously tasty dish. Shish Kebabs can be cooked in the grill or on the braai stand; so I see no reason why we cannot enjoy them all year round.

Cooking time: 10 mins

Serves 4


  • 3 tbsp soy sauce
  • Salt & pepper to taste
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • Vegetable oil
  • 3 bell peppers; 1 Yellow, 1 green and 1 red pepper
  • 1 large red onion
  • 1kg Beef, cubed

Side salad

  • 1 whole lettuce, chopped
  • ½ a Cucumber, chopped
  • 2 Spring onions, chopped
  • 3 tbsp of vinegar, lemon juice or mayonnaise
  • Salt & Pepper


First marinate the meat with; soy sauce, paprika, garlic powder and salt to taste – mix well.  Cover the bowl of meat with cling film or foil and leave it overnight in the fridge, to soak in the flavours.

Preheat the grill to a medium high heat

Using metal or wooden skewers, place the marinated meat, chopped peppers and onions onto the skewers, in an alternating fashion, to make each kebab bright and colourful.

Lightly brush the kebabs with vegetable oil, and add a bit of pepper for that extra kick.  Place them in the grill for 10 minutes.  Remember to turn them over halfway through, to cook on both sides.  Be sure not to overcook them because we want our kebabs to be nice, juicy and tender.

In a bowl mix together, your lettuce, cucumbers and spring onions for your salad.  Add vinegar, lemon juice, or mayonnaise; salt and pepper to taste and mix well.  You can also have any side dish with these kebabs e.g. rice or potato salad.


Serve hot with your side dish of salad, rice or potato salad.  This is the perfect dish for a barbecue/braai and will go down a treat with your guests. Enjoy!

Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host


  1. Mukashana, you should also present Bemba traditional foods such ubwali bwa male served with ichikonko, beans and impupu. Nshima with katapa, warthog, ibondwe, lubanga, inswa, pupwe, ifishimu, pampa. I hated these foods as a kid, but I am crazy about them now and ask my parent’s forgiveness for spurning their offerings.

    • @Wantanshi, completely agree with you.
      That TV show is already a failure, low ratings. In Zambia women don’t spoil good meat on sticks.
      Kubapongoshi netunama Ku kamuti, kwati bulungu.
      By show off.
      The TV idea is good, but with this “Ku mayadi” mentality.

    • @1 and @1.1, I think you guys should give this show a chance before you rate it even before the first episode. Let the larger audience judge.

      But then your suggestion of traditional dishes (need they be ‘Bemba’?) is not far-fetched. To me this simply means that there is room for another TV cookery show entitled ‘Pampa ne Cikonko’ presented by Master Chefs Wanta and Nostra, popularly known as the Two Stooges…!

  2. This is the first healthy dish Kanta’s put up on this page! But is this not Michopo? Sorry but there needs to be more creativity, and I mean well for Kanta. Give us something you’ve created!!

  3. Years ago i dated a girl who introduced my friends and i to Pizza which was still novel. Much later i travelled to the US where Pizza was still something of a novelty but growing commercially with the evolution of Dominoes and Pizza hut. Today Pizza is a worldwide commercially marketed food packaged in many forms. What this beautiful talented lady is undertaking must be applauded. We have to move and market with the world. Shish Kabob is just a name and all she is introducing is another efficient, nutritious way of preparing meats withaccompanying veggies so handily. Am sure she has lots more dishes to be made from foods we already have. Support her and learn from her. If you plan to market vinkubala and mice you have your freedom and prerogative too. But i tell you what, just looking at…

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