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.
Prep Time10 minutesmins
Cook Time5 minutesmins
Time to marinade4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Appetizer, Main Course
Cuisine: American, Appetizers, Indian
Keyword: beef kabobs, mishkaki
Author: shawnonfood.com
Ingredients
1lbbeeftop sirloin beef, NY strip, tenderloin, whatever you prefer
2tbsginger/garlic paste
2tbsoil
2tbslemon juiceor vinegar
1tspchili powder
1/2tsptandoori 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.