Entree: Comoros – Central Culinary Region – Mshakiki (Charcoal-grilled spiced meat skewers marinated in citrus and warm East African spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef sirloin, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) lemon juice
- 3 cloves garlic, minced
- 1 tbsp (15 g) finely grated fresh ginger
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) turmeric
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) brown sugar
- 1 tsp (5 g) salt
- 1/2 tsp (3 g) freshly ground black pepper
- 1/4 cup (60 ml) plain yogurt (optional, for extra tenderness)
- 1 small red onion, thinly sliced for serving
- 8 to 10 wooden skewers soaked in water for 30 minutes or metal skewers
- 2 tbsp (30 ml) neutral oil for grilling
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- For the dipping sauce:
  - 3 tbsp (45 ml) plain yogurt or coconut yogurt
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) crushed red chili or sambal (adjust to taste)
  - 1/4 tsp (1 g) salt

Instructions

1. In a large bowl mix vegetable oil, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, smoked paprika, brown sugar, salt, black pepper, and yogurt if using to form a marinade.
2. Add the beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or up to overnight for best flavor.
3. Thread the marinated beef onto the soaked or metal skewers, leaving a little space between cubes for even cooking.
4. Preheat a grill or broiler to high heat; brush grates or grill pan with neutral oil to prevent sticking.
5. Grill the skewers 3–4 minutes per side, turning until the edges are charred and the meat reaches desired doneness (about 8–12 minutes total for medium depending on cube size).
6. While the skewers cook, whisk together the dipping sauce ingredients: yogurt, lemon juice, crushed chili, and salt.
7. Remove skewers from the grill, let rest 2 minutes, garnish with sliced red onion and chopped cilantro, and serve hot with the dipping sauce, flatbread, or rice.