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Djiboutian Chicken Mishkaki
Tender pieces of marinated chicken, grilled on skewers, often served with a flavorful peanut sauce or a spicy tomato relish. Mishkaki is a popular street food and appetizer across East Africa, with distinct Djiboutian variations.
ð§ ææ
- 500 g Chicken thighs(boneless, skinless, cut into 1-inch cubes)
- 1 medium Onion(finely grated)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Lemon juice
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 8-10 Wooden skewers(soaked in water for 30 minutes)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the chicken cubes with grated onion, minced garlic, grated ginger, turmeric, cumin, coriander, lemon juice, vegetable oil, salt, and black pepper. Mix well to ensure the chicken is evenly coated.
- 2
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or preferably for 2-4 hours for deeper flavor.
- 3
Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
- 4
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 5
Grill the chicken skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred on all sides.
- 6
Remove from grill and let rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âFor extra flavor, add a pinch of cayenne pepper to the marinade.
- âEnsure chicken is cooked through but still juicy; do not overcook.
- âServe hot with a side of rice, flatbread, or a fresh salad.
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- Add chunks of bell peppers and onions to the skewers with the chicken.
- Serve with a side of Djiboutian peanut sauce or a spicy tomato salsa.