Mishkaki — Print Recipe — The Culinary Codex

Marinated beef cubes threaded onto skewers and grilled over charcoal until charred and smoky, brushed with a tangy tamarind glaze.

Ingredients

600g beef sirloin, cut into 2cm cubes
3 tbsp tamarind paste
2 tbsp vegetable oil
1 tsp cumin
1 tsp coriander
1/2 tsp chili flakes
3 cloves garlic, minced
1 tbsp honey
Salt and pepper
Lime wedges for serving

Instructions

1 Mix tamarind paste, oil, cumin, coriander, chili flakes, garlic, honey, salt, and pepper into a marinade.
2 Toss beef cubes in the marinade, cover, and refrigerate for at least two hours or overnight for best results.
3 Thread marinated beef onto skewers, leaving small gaps between pieces for even cooking.
4 Grill over hot charcoal for three minutes per side, basting with remaining marinade as they cook.
5 The beef should be charred on the outside with a slightly pink center, deeply flavored from the tamarind.
6 Serve hot off the grill with lime wedges, kachumbari, and chili sauce.

Did You Know?

During Mombasa's annual food festival, mishkaki vendors compete fiercely for the title of best skewer, with some marinating their meat for up to three days.