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Kenyan Mishkaki
Beef Skewers
Tender cubes of beef marinated in a vibrant blend of Kenyan spices, then grilled to perfection. Mishkaki is a popular street food, known for its succulent texture and aromatic flavor, often enjoyed with a side of kachumbari or fries.
ð§ ææ
- 1.5 lbs Beef sirloin or rump steak(cut into 1-inch cubes)
- 1 medium Onion(cut into 1-inch chunks)
- 1 medium Bell pepper(any color, cut into 1-inch chunks)
- 2 tbsp Lemon juice
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 3 tbsp Olive oil
- 1.5 tsp Salt(to taste)
- 1 tsp Black pepper
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 1 tsp Paprika
- 0.5 tsp Chili flakes(optional, for heat)
- 10 approx. Wooden skewers(soaked in water for 30 minutes)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the beef cubes, lemon juice, minced garlic, grated ginger, olive oil, salt, black pepper, cumin, turmeric, paprika, and chili flakes (if using). Mix well to coat the beef evenly. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 2
Thread the marinated beef cubes onto the soaked wooden skewers, alternating with chunks of onion and bell pepper. Leave a small space between each piece.
- 3
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
- 4
Grill the skewers for 5-7 minutes per side, or until the beef is cooked through and nicely charred. Turn frequently to ensure even cooking.
- 5
Remove from grill and let rest for a few minutes before serving. Serve hot.
ð¡ ããã®ã³ã
- âFor extra tenderness, you can pound the beef cubes slightly before marinating.
- âIf using a charcoal grill, aim for medium heat. Avoid high heat which can burn the outside before the inside is cooked.
- âServe with a side of kachumbari (Kenyan tomato and onion salad) or fries.
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- Marinate chicken or lamb instead of beef.
- Add other vegetables like cherry tomatoes or zucchini to the skewers.