Entree: Tanzania – Tanzanian Highlands – Mshikaki (Spiced marinated meat skewers grilled over coals, commonly served with a tangy peanut or chili dipping sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) plain yogurt or 1/2 cup (120 ml) plain buttermilk for tenderizing
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 2 cloves (6 g) garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) turmeric
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) ground black pepper
- 8 wooden skewers, soaked in water 30 minutes
- 1 medium red onion, cut into 1-inch (2.5 cm) pieces, about 6 oz (170 g)
- 1 red bell pepper, cut into 1-inch (2.5 cm) pieces, about 6 oz (170 g)
- 1/2 cup (75 g) roasted unsalted peanuts
- 1/4 cup (60 ml) hot water
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) honey or 1 tsp (4 g) sugar
- 1 tbsp (15 ml) vegetable oil for sauce
- 2 tbsp (8 g) chopped cilantro or parsley for garnish

Instructions

1. In a bowl combine yogurt (or buttermilk), 3 tbsp (45 ml) vegetable oil, lemon juice, garlic, ginger, coriander, cumin, paprika, turmeric, 1 tsp (6 g) salt, and 1/2 tsp (1 g) pepper. Whisk to make a marinade.
2. Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate at least 2 hours or overnight for best flavor.
3. Meanwhile make the peanut dipping sauce: in a blender combine roasted peanuts, 1/4 cup (60 ml) hot water, lime juice, honey, 1 tbsp (15 ml) oil, and 1/4 tsp (1 g) salt. Blend until smooth, adding more water a teaspoon at a time to reach a thick but pourable consistency. Adjust salt and lime to taste. Set aside.
4. Thread marinated beef alternately with red onion and bell pepper pieces onto soaked wooden skewers, leaving a little space between pieces for even cooking.
5. Heat a grill or grill pan over high heat and oil the grates. Grill skewers, turning every 2–3 minutes, until charred at edges and beef is cooked to medium (about 8–10 minutes total, depending on thickness).
6. Transfer skewers to a plate, sprinkle with chopped cilantro or parsley and a pinch of extra salt if needed. Serve hot with peanut dipping sauce and steamed rice or flatbread.