MISHKAKI OR MSHAKIKI

MISHKAKI OR MSHAKIKI 

There are many variations of these succulent pieces of meat that are roasted over coal and the smoky flavour adds to the overall taste. 

Well here is my way of making these. 

MISHKAKI INGREDIENTS 

  

1 Tablespoon Vinegar 

Juice of 1 Lime 

2 Tablespoons oil

1 Tablespoon of raw papaya paste. Or crush one kiwi. Either will help in tenderising meat. 

1 tomato; blanched and peeled and quartered (Personally I never use the tomato. Mombasa and coastal areas mishkaki - it's a requirement but I skip it)

2 inch piece of fresh ginger} crush to paste 

4 cloves garlic} crush to paste 

1 Teaspoon freshly ground cumin

1 Teaspoon freshly ground black pepper 

1 Teaspoon freshly ground cinnamon

 

Salt to taste

1 lb or 1 kg beef; cut into bite sized pieces 

PROCESS 

Drain the meat well after washing. Marinate in all the above for a minimum time of 2 hours. Maximum - overnight in fridge. 

Thread the meat onto skewers. You can also thread on onion or capsicum or even tomato in-between the meat if you wish. 

Light your barbecue and make sure the coal isn't blazing. Slow cooking is what you need for meat to cook well. Keep basting with cooking oil on and off - especially towards end of cooking time

This is my own recipe. I feel that adding too many spices overpowers the original taste of the meat. I know of some friends who use only salt and vinegar to marinate. Others add only cinnamon. Some add loads of spices including turmeric and chaat masala and/or tandoori masala. 

For mishkaki I avoid too many spice. 

I sometimes add 3 or 4 crushed big brown Cardamom. Gives a lovely aroma too. And that's about as far as I go.