👨‍🍳 作り方

1. 1

   In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, chili powder, salt, and 2 tbsp vegetable oil. Mix well to create the marinade.

2. 2

   Add the cubed beef or chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.

   ⏱️ 2 hours to overnight
3. 3

   Thread the marinated meat onto the soaked skewers, leaving a small space between each piece.

4. 4

   Preheat your grill or grill pan to medium-high heat. Grill the mshikaki for about 8-12 minutes, turning occasionally, until cooked through and slightly charred.

   ⏱️ 8-12 minutes
5. 5

   While the mshikaki are grilling, prepare the kachumbari. In a bowl, combine finely chopped tomatoes, red onion, cilantro, and lime juice. Season with a pinch of salt and mix well.

6. 6

   Prepare the ugali. In a pot, bring 4 cups of water to a rolling boil. Gradually add maize flour, stirring continuously with a wooden spoon to prevent lumps. Cook until thickened to your desired consistency.

   ⏱️ 15 minutes
7. 7

   Serve the hot mshikaki with the fresh kachumbari and ugali.