Entree: Tanzania – Dar es Salaam & Coast – Mishkaki (East African spiced skewered and grilled meat often served with a fresh tomato-onion salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 12 min

Ingredients

- 1.5 lb (680 g) beef sirloin or chuck, cut into 1–1.5 inch (2.5–4 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1/3 cup (80 ml) plain yogurt (optional for tenderness)
- 2 tbsp (30 ml) lemon juice
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) curry powder
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2–1 tsp (1–2 g) red pepper flakes or pilipili to taste
- 8–10 bamboo skewers, soaked in water 30 minutes (or metal skewers)
- 1 lime, cut into wedges for serving
- For kachumbari (tomato-onion salsa):
  - 2 medium tomatoes, diced
  - 1 small red onion, thinly sliced
  - 1 small jalapeño or green chili, seeded and minced (optional)
  - 2 tbsp (30 ml) lemon or lime juice
  - 1/4 cup (10 g) cilantro, chopped
  - Salt to taste

Instructions

1. In a large bowl combine vegetable oil, yogurt (if using), lemon juice, garlic, ginger, coriander, cumin, curry powder, turmeric, salt, pepper and red pepper flakes. Add the beef cubes and toss to coat. Cover and refrigerate 2–4 hours or overnight for best flavor.
2. Prepare kachumbari by mixing tomatoes, red onion, jalapeño, lime juice, cilantro and a pinch of salt; refrigerate until serving.
3. Preheat a grill to high. Thread the marinated beef cubes onto soaked skewers, leaving small gaps between pieces.
4. Grill the skewers 8–12 minutes, turning every 2–3 minutes, until nicely charred outside and cooked to desired doneness (about medium for 130–140°F / 55–60°C finished temp). Brush with any leftover marinade during the last minute of cooking if desired.
5. Remove skewers and let rest 3–5 minutes. Serve hot with kachumbari and lime wedges alongside rice, flatbread or ugali.