Entree: Tanzania – Lake Victoria Tanzania – Mishikaki (Skewered marinated grilled meat seasoned with East African spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef sirloin or top round, cut into 1 in (2.5 cm) cubes
- 8 wooden skewers, 10 in (25 cm), soaked in water for 30 minutes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 g) brown sugar
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (8 g) curry powder (East African-style if available)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 large onion, cut into 8 wedges, about 8 oz (225 g) for threading between meat
- 1 medium red bell pepper, cut into 8 pieces, about 6 oz (170 g) (optional)
- 2 tbsp (30 ml) vegetable oil for brushing
- Lemon wedges and chopped cilantro for serving

Instructions

1. In a bowl, whisk together vegetable oil, lemon juice, soy sauce, brown sugar, minced garlic, grated ginger, curry powder, ground coriander, cumin, paprika, cayenne, salt and pepper to make the marinade.
2. Place the beef cubes in a large bowl or resealable bag, pour the marinade over the meat, toss to coat thoroughly, cover and refrigerate for at least 2 hours or preferably overnight to develop flavor.
3. Thread the marinated beef onto the soaked skewers, alternating with onion wedges and bell pepper pieces if using, leaving a little space between pieces so heat can circulate.
4. Preheat a grill or charcoal fire to medium-high heat (or preheat broiler). Oil the grill grates or brush the skewers with 2 tbsp vegetable oil to prevent sticking.
5. Grill the skewers, turning every 2–3 minutes and basting lightly with leftover marinade, until the meat is charred at the edges and cooked to desired doneness, about 8–12 minutes for medium.
6. Remove from grill and let rest 3–5 minutes. Sprinkle with chopped cilantro and serve with lemon wedges.