How to make Mishkaki chicken (or Mishakiki)


From coastal Eastern Africa, Mishkaki (or Mishakiki) are skewer-grilled marinated meat: Swahili shish kebabs. They are especially good at sunset, in Zanzibar’s Forodhani gardens — worth the trip!


What you need

  • one teaspoon fresh ginger root, peeled and finely grated
  • one or two cloves garlic, minced
  • one small ripe tomato, peeled and crushed (or a tablespoon of tomato paste), (optional)
  • one-half teaspoon tamarind paste, and/or a half-teaspoon of curry powder or similar spices, (optional)
  • two tablespoons oil
  • two tablespoons water
  • black pepper, to taste
  • salt, to taste
  • one to two pounds beef, cut into bite-sized cubes (chicken can also be used)

What you do

  • In a clean glass bowl, combine all marinade ingredients (everything except the meat or chicken). Stir vigorously until everything is well mixed.
  • Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
  • Place the marinated meat on skewers (if you like, chunks of onion or green pepper can be alternated with the meat).
  • Cook over an outdoor grill over hot coals or in the over broiler until meat is done. Serve with  Chapati or  Rice or bread, as an appetizer or main course.


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