Difference between revisions of "Mishakiki"
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* 1 – 2 lbs [[beef]], cut into bite-sized cubes | * 1 – 2 lbs [[beef]], cut into bite-sized cubes | ||
| − | == | + | == Procedures == |
# In a clean glass bowl, combine all marinade ingredients, everything except the [[meat]], vigorously until everything is well mixed. | # In a clean glass bowl, combine all marinade ingredients, everything except the [[meat]], vigorously until everything is well mixed. | ||
# Add the [[meat]] to the marinade, gently stirring to make sure the [[meat]] is covered. | # Add the [[meat]] to the marinade, gently stirring to make sure the [[meat]] is covered. | ||
Latest revision as of 14:39, 15 July 2012
Description
Mishakiki are skewer-grilled marinated meat, also called Swahili shish kebabs.
Ingredients
- 1 teaspoon fresh ginger root, peeled and finely grated
- 1 – 2 cloves garlic, minced
- 1 small ripe tomato, peeled and crushed
- ½ teaspoon tamarind paste
- 2 tbsp oil
- 2 tbsp water
- black pepper, to taste
- salt, to taste
- 1 – 2 lbs beef, cut into bite-sized cubes
Procedures
- In a clean glass bowl, combine all marinade ingredients, everything except the meat, 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, alternating with chunks of onion and green pepper.
- Cook over an outdoor grill over hot coals until meat is done.
- Serve with chapati or rice or bread.
