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Malian Grilled Beef Skewers
Mishkaki
Tender cubes of beef marinated in a flavorful blend of spices and grilled to perfection on skewers. Mishkaki is a popular street food and appetizer across West Africa, known for its smoky aroma and savory taste.
🧂 Zutaten
- 500 g Beef sirloin or rump steak(cut into 1-inch cubes)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tablespoons Peanut butter(creamy, unsalted)
- 1 tablespoon Tomato paste
- 2 teaspoons Allspice
- 0.5 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Vegetable oil
- 1 pack Wooden skewers(soaked in water for 30 minutes)
👨🍳 Zubereitung
- 1
In a food processor, combine the chopped onion, minced garlic, grated ginger, peanut butter, tomato paste, allspice, salt, black pepper, crushed red pepper flakes, and vegetable oil.
💡 Profitipps: Ensure all ingredients for the marinade are well combined and form a smooth paste. - 2
Add the beef cubes to a bowl and pour the marinade over them. Toss to coat the beef evenly.
⏱️ 20 minutes💡 Profitipps: Marinate for at least 20 minutes at room temperature, or longer in the refrigerator for a deeper flavor. - 3
Thread the marinated beef cubes onto the soaked wooden skewers, ensuring they are close but not packed too tightly.
💡 Profitipps: Soaking skewers prevents them from burning on the grill. - 4
Preheat your grill to medium-high heat.
⏱️ 10 minutes - 5
Grill the skewers for 3-4 minutes per side, or until the beef is cooked through and nicely charred.
⏱️ 15 minutes - 6
Remove from grill and let rest for a few minutes before serving.
💡 Profitipps
- ✓For an authentic smoky flavor, grill over charcoal.
- ✓Serve with a side of rice, injera, or a simple salad.
- ✓Adjust the spice level by increasing or decreasing the crushed red pepper flakes.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add chunks of bell pepper and onion between the beef cubes on the skewers.
- Use lamb or chicken instead of beef.