Mishkaki ya Samaki na Pilipili Umbo (Grilled Fish Skewers with Chili Sauce)
Flavorful skewers of marinated fish, grilled to perfection and served with a fiery and tangy 'pilipili umbo' (chili sauce). This dish is a popular choice for celebrations and gatherings.
🧂 Ingredients
- 600 g Firm white fish fillets(such as tilapia or kingfish, cut into 1.5-inch cubes)
- 3 tbsp Lemon juice
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 4-6 Red chilies(deseeded and chopped (adjust to heat preference))
- 2 medium Tomatoes(chopped)
- 1 small Onion(chopped)
- 1 tbsp Tamarind paste
- 2 tbsp Cilantro(chopped, for garnish)
- 8-10 Wooden skewers(soaked in water for 30 minutes)
👨🍳 Instructions
- 1
In a bowl, combine the fish cubes with lemon juice, minced garlic, grated ginger, coriander, cumin, turmeric, salt, and 1 tbsp of vegetable oil. Mix well and let it marinate for at least 20 minutes.
⏱️ 20 minutes - 2
While the fish marinates, prepare the pilipili umbo. In a saucepan, heat the remaining 1 tbsp of vegetable oil over medium heat. Add the chopped chilies, tomatoes, and onion. Sauté until the onions are softened and the tomatoes have broken down.
⏱️ 10 minutes - 3
Stir in the tamarind paste and cook for another 2-3 minutes. Season with a pinch of salt. Mash slightly with a fork or blend briefly for a smoother sauce, if desired. Set aside.
⏱️ 5 minutes - 4
Thread the marinated fish cubes onto the soaked wooden skewers, leaving a small space between each piece.
💡 Tip: Soaking skewers prevents them from burning on the grill. - 5
Preheat your grill or grill pan to medium-high heat. Grill the fish skewers for about 3-4 minutes per side, or until the fish is cooked through and slightly charred.
⏱️ 8 minutes💡 Tip: Avoid overcooking the fish to keep it moist. - 6
Serve the grilled fish mishkaki hot, drizzled with the prepared pilipili umbo sauce. Garnish with fresh cilantro.
💡 Tip: Pairs well with chapati or rice.
💡 Pro Tips
- ✓Use firm fish that holds its shape well on skewers.
- ✓Adjust the amount of chilies in the sauce to control the spice level.
- ✓Grill over charcoal for an authentic smoky flavor.
🔄 Variations
- Add chunks of bell peppers and onions to the skewers with the fish.
- Marinate the fish with a touch of coconut milk for added richness.
- Serve with a side of kachumbari (tomato and onion salad).