Mishkaki (East African Meat Skewers)

Ingredients

• 2 tbsp white vinegar
• 50 ml (¼ cup) vegetable oil
• 2 tbsp water
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp cayenne pepper
• ½ tsp paprika powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• ¼ tsp ground allspice
• 1 tsp garlic paste
• 1 tsp ginger paste
• Beef sirloin steak, in 1-inch cubes
• 80 g fresh coriander, finely chopped

Steps

1. Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade.
2. Add the meat and toss well, then transfer everything to a large ziplock bag. Seal the bag and marinate in the refrigerator for 24–48 hours.
3. Take the meat out of the refrigerator, and give it at least an hour to come to room temperature.
4. Thread the meat on the skewers.
5. Preheat a charcoal grill for some time.
6. Grease the grill grate, and place the skewers on the grate. Cook until medium-done (internal temperature of 65°C / 145°F).
7. Serve hot with fresh coriander.

More recipes with vinegar, thyme, garlic powder, coriander, cumin, cayenne pepper, paprika, onion powder, allspice, garlic, ginger, beef or cilantro

Adapted from “Mishkaki (East African Meat Skewers)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.