Entree: Tanzania – Northern Tanzania – Mshikaki (Charcoal-grilled marinated meat skewers popular in northern Tanzania)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (907 g) beef (sirloin or top round), cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 g) smooth peanut butter
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 1 small onion, grated (about 1/2 cup / 75 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (8 g) curry powder or East African masala
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) turmeric
- 1/2 tsp (1 g) cayenne pepper or to taste
- 2 tsp (10 g) salt
- 1 tsp (2 g) black pepper
- 1/4 cup (60 ml) warm water to loosen marinade
- 8–10 wooden skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) vegetable oil for basting
- Fresh cilantro or chopped parsley for garnish

Instructions

1. In a large bowl whisk together the peanut butter, 1/4 cup (60 ml) vegetable oil, lemon juice, grated onion, garlic, ginger, curry powder, coriander, turmeric, cayenne, salt and pepper. Add 1/4 cup (60 ml) warm water and whisk until a smooth, thick marinade forms; add a touch more water if needed to spreadable consistency.
2. Add the beef cubes to the marinade and toss thoroughly to coat. Cover and refrigerate at least 2 hours, preferably overnight, to develop flavor.
3. When ready to cook, thread the marinated beef onto the soaked wooden skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill to medium-high (or prepare hot charcoal). Oil the grates lightly. Place the skewers over direct heat and grill 8–12 minutes, turning every 2–3 minutes, until the exterior is charred in spots and interior reaches desired doneness (about 130–140°F / 55–60°C for medium).
5. While grilling, brush the skewers occasionally with 2 tbsp (30 ml) vegetable oil or reserved marinade (discard any marinade that touched raw meat if not boiled) to keep meat moist and add glaze.
6. Remove skewers from the grill and let rest 5 minutes. Garnish with chopped cilantro or parsley and serve hot with flatbread, pilau rice or a fresh tomato-onion salad.