Beef Mishkaki

If using beef, the meat should be marinated overnight. This allows the steak to tenderize and cook more quickly.

This recipe calls for raw papaya as a tenderizer, but vinegar can be used instead. This is a Swahili recipe with ukwaju sauce (a tamarind-based sauce).

The sauce really adds a lot of flavor and spice to the dish. Mishkaki can also be enjoyed with fries or chip mayais. Enjoy this classic beef mishkaki recipe!

Ingredients

• 1 tbsp beef seasoning powder
• 1 tsp coriander powder
• 2 tsp chili powder
• 1 tsp cumin powder
• 1/2 tsp Arabic spice powder
• 1 tsp ground black pepper
• 1.5 tbsp vinegar
• 1 tsp salt
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• beef
• 2-3 tomatoes
• 1 dark mushroom soy sauce

Tamarind Sauce:

• 1 tamarind
• 3 garlic cloves
• 1 medium-sized onion
• 2 green chili peppers
• 1 tsp salt (to taste)

Instructions

• Dice the beef, onions, tomatoes, and green and red pepper.
• Place them alternately on skewers.
• Place your skewers on a foil-lined oven pan.
• Add the salt, beef seasoning, cumin powder, and dark mushroom soy sauce.
• Place some frying oil on top of the rest of the seasonings.
• Shake the tray slightly to let the marinade blend and distribute.
• Set your oven to 80° C/ 175° F and put your tray on the seat to cook gently.

How to make the Tamarind sauce:

• Soak the tamarind in hot water for 10 mins.
• Extract the tamarind pulp and strain it.
• In a blender, blend the tamarind pulp, onion, garlic, green chili, and salt into a fine paste.
• When the meat is almost cooked, brush it with some sauce and let soak for 2 minutes. The sauce can also be used as a dip.