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.