Marinated chunks of beef or lamb threaded onto skewers and grilled over charcoal until smoky and caramelized. A beloved Omani street food found at every souk and roadside stall.
Nutrition & Info
Equipment Needed
Instructions
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1
Combine grated onion, garlic, bzar, cumin, paprika, oil, salt, and pepper into a marinade.
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2
Toss meat cubes in the marinade, cover, and refrigerate for at least 1 hour.
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3
Thread marinated meat onto metal skewers.
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4
Grill over hot charcoal, turning frequently, until charred and cooked through, about 10-12 minutes.
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5
Serve hot with lime wedges and flatbread.
Did You Know?
Mishkak stalls light up Omani souks after sunset, and the aroma of charcoal-grilled meat is considered one of the signature scents of Muscat.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill
- mixing bowl
The Story Behind Mishkak
Mishkak is the quintessential Omani street food, deeply embedded in souk culture. The tradition of grilling skewered meat over charcoal predates recorded Omani history. Every region has its own spice blend and cut preference. In Muscat's Mutrah Souk, mishkak vendors have passed down their grill stations through families for generations, creating a living culinary heritage.
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