How to make Mishkaki beef (or Mishakiki)
East African Beef Mishkaki
- 900 g Beef sirloin steak
- 1 tbsp of garlic powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- ½ tbsp cayenne pepper
- ½ tbsp paprika powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- ¼ tbsp ground allspice
- 1 tbsp dried thyme
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp white vinegar
- 2 tbsp water
- 50 ml (¼ cup) vegetable oil
- 80 g fresh coriander, finely chopped
- Cut the beef steak into approximately 1” size cubes.
- Add the dry spices, herbs, garlic and ginger pastes, vinegar, oil and water to a large bowl.
- Whisk together until all the ingredients are mixed. Stir in the fresh coriander.
- Place the beef into a large tray or mixing bowl. Pour the marinade mixture over the meat and mix thoroughly.
- Place the marinaded beef into a large ziplock or sealable bag, remove air and seal.
- Marinate for at least 24 hours in the fridge. Marinating for up to 48 hours is preferred; to tenderize the meat and allow the flavours to infuse fully.
- Remove the meat from the fridge and allow at least 1 hour for it to reach room temperature.
- Using metal skewers, skewer the meat cubes. If using bamboo skewers, place the skewers in hot water and allow to soak for 1 hour.
- Mishkaki is traditionally barbecued over charcoal, which adds a smoky flavour. Before cooking, allow the charcoal to reach cooking temperature. Oil the cooking grates and place the skewers on to the barbecue. Alternatively, the Mishkaki can be grilled (broiled) indoors.
- Cook until the internal temperature of the meat reaches 65°C / 145°F (medium done).
*If you don't have an outdoor grill, no worries - indoor grill pans will work great!
*If you have more time and want to marinate the steak for longer than 20 minutes, great! The longer the better.