About this Dish
Marinated, skewered grilled meat, Tanzania's answer to the kebab.
History & Origin
Mishkaki are a fixture of Tanzanian street food, the meat marinated in garlic, ginger, and lime before grilling over charcoal braziers each evening.
IngredientsServes 2
🥩Beef sirloin or rump, 700g cut into 3cm cubes
🍋Lemon juice, 3 tablespoons freshly squeezed
🧄Garlic cloves, 5 large minced
🫚Vegetable oil, 3 tablespoons
🌶️Red chilli flakes, 1 teaspoon
🧅White onion, 1 medium grated
🫙Cumin powder, 1 teaspoon
🫙Coriander powder, 1 teaspoon
🧂Salt, 1.5 teaspoons
🌿Fresh coriander, small handful finely chopped
Method
1
Combine the lemon juice, minced garlic, grated onion, vegetable oil, cumin, coriander powder, chilli flakes, salt and fresh coriander in a bowl and mix well to make the marinade.2
Add the beef cubes to the marinade and toss thoroughly to coat every piece. Cover the bowl with cling film and refrigerate for at least 4 hours, but overnight gives the best flavour.3
If using wooden skewers, soak them in cold water for 30 minutes before cooking to prevent burning. Thread the marinated beef cubes snugly onto the skewers, about 5-6 pieces per skewer.4
Get your grill or barbecue very hot before you start cooking — high heat is key to getting that charred exterior. If cooking indoors, a cast iron griddle pan works well.5
Grill the skewers for about 3-4 minutes per side, turning once or twice, until the meat is nicely charred on the outside but still slightly pink and juicy inside. Brush any leftover marinade onto the meat as it cooks.6
Remove from the grill and rest for 2 minutes before serving. Mishkaki are traditionally served with kachumbari salad, chapati or ugali, and a squeeze of fresh lemon juice on top.User Reviews
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