Mishkaki (East African Meat Skewers)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
2 tbsp white vinegar
50 ml (¼ cup) vegetable oil
2 tbsp water
1 tsp dried thyme
1 tsp garlic powder
1 tsp coriander powder
1 tsp cumin powder
½ tsp cayenne pepper
½ tsp paprika powder
1 tsp onion powder
1 tsp ground black pepper
¼ tsp ground allspice
1 tsp garlic paste
1 tsp ginger paste
Beef sirloin steak, in 1-inch cubes
80 g fresh coriander, finely chopped
Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade.
Add the meat and toss well, then transfer everything to a large ziplock bag. Seal the bag and marinate in the refrigerator for 24–48 hours.
24–48 hours
Take the meat out of the refrigerator, and give it at least an hour to come to room temperature.
Thread the meat on the skewers.
Preheat a charcoal grill for some time.
Grease the grill grate, and place the skewers on the grate. Cook until medium-done (internal temperature of 65°C / 145°F).
Serve hot with fresh coriander.
- •If you would like to use wood skewers, soak them in water for an hour before using. This prevents them from burning.
- •You could also broil the skewers in the oven instead of grilling.