I believe Mishkaki is Swahili for little pieces of meat. I first had these beef kabobs years ago when I was able to travel to Tanzania with a good friend. I’m sure what I had was actually goat and not beef but still good! This recipe is based on some info he got from friends/family on how to make mishkaki.
Make the marinade for the beef by combining all the ingredients except the beef in a container or ziplock bag and mix them together. You will be marinating the meat in this container so or bag.this.
Cube the beef and add it to the marinade and marinate for at least 4 hours or overnight in the refrigerator.
If using wood skewers soak them in water for about 20 minutes so they don’t burn.
Time to grill! Preheat and clean your grill, put the meat on the skeweres and then on the grill. Time to grill will vary based on your grills temp and the size of the beef cubes. I like to go with high or fairly high heat and a few minutes per side.
Mishkaki – Beef kabobs
Ingredients
- 1 lb beef top sirloin beef, NY strip, tenderloin, whatever you prefer
- 2 tbs ginger/garlic paste
- 2 tbs oil
- 2 tbs lemon juice or vinegar
- 1 tsp chili powder
- 1/2 tsp tandoori masala spice mix
Instructions
Making and marinading the beef
- Make the marinade for the beef by combining all the ingredients except the beef in a container or ziplock bag and mix them together. You will be marinating the meat in this container so or bag.this.
- Cube the beef and add it to the marinade and marinate for at least 4 hours or overnight in the refrigerator.
Time to grill!
- If using wood skewers soak them in water for about 20 minutes so they don't burn.
- Time to grill! Preheat and clean your grill, put the meat on the skeweres and then on the grill. Time to grill will vary based on your grills temp and the size of the beef cubes. I like to go with high or fairly high heat and a few minutes per side.
