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Kuku Mishkaki
Tanzanian Grilled Chicken Skewers
Tender chicken pieces marinated in a vibrant blend of spices, yogurt, and citrus, then grilled to perfection. Mishkaki is a popular street food in Tanzania, known for its smoky flavor and succulent texture.
ð§ ææ
- 1.5 lbs Chicken thighs(boneless, skinless, cut into 1-inch cubes)
- 0.5 cup Yogurt(plain)
- 2 tbsp Lemon juice
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 2 tsp Curry powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Chili powder(or to taste)
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tbsp Vegetable oil(for grilling)
ðšâð³ äœãæ¹
- 1
In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, curry powder, cumin, turmeric, chili powder, salt, and black pepper. Mix well.
- 2
Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably 4 hours (or overnight) for best flavor.
- 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 4
Thread the marinated chicken onto the skewers, leaving a small space between pieces.
- 5
Preheat your grill to medium-high heat. Lightly oil the grill grates.
- 6
Grill the chicken skewers for 6-8 minutes per side, or until cooked through and nicely charred. Brush with a little oil during grilling if needed.
- 7
Serve hot, with kachumbari (Tanzanian tomato and onion salad) or your favorite dipping sauce.
ð¡ ããã®ã³ã
- âFor extra smoky flavor, add a pinch of smoked paprika to the marinade.
- âEnsure chicken is cooked through but still juicy; avoid overcooking.
- âMishkaki can also be cooked under a broiler or in a grill pan.
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- Marinate and grill cubes of beef or lamb instead of chicken.
- Add chunks of bell pepper and onion between chicken pieces on the skewers.