Mishkaki (kebab)

Name: Mishkaki (kebab)
Cuisine: Kenyan
Ingredients: 250 g beef meat; 2 tbs Tamarind paste; 1 quarter tsp black pepper, cumin, and chilli powder; Half tsp Chibundiro; 1 tbs ginger garlic paste; Salt; Half tsp turmeric; Table spoon cooking oil

Ogola Otieno @cook_ogola1

Mlolongo

#localcontest Nairobi city. This reminds me of Mombasa where I grew up.

Ogola Otieno @cook_ogola1

Mlolongo

#localcontest Nairobi city. This reminds me of Mombasa where I grew up.

Saved

Ingredients

250 gbeef meat
2 tbsTamarind paste
1quarter tsp black pepper, cumin, and chilli powder
Halftsp Chibundiro
1 tbsginger garlic paste
Salt
Halftsp turmeric
Table spooncooking oil

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Steps

1

Make marination paste by mixing tamarind, oil, salt, black pepper, cumin, ginger garlic paste, chilli and Chibundiro. Set a side a little of this paste to be used during roasting
2

Cut your meat into cubes, and in the marination paste and mix well until all the pieces of meat are covers with the marination paste.
3

Refrigerate the meat marinated over night for betterarr
4

Arrange your meat in the skewers, adding veges like onions, carrots, green pepper in between the meat as shown in the diagram
5

Roast your meat in medium to low heat, brushing once in a while with the remaining marination paste. The will make the meat moist.
6

Serve when ready with an accompanied of your favorite side dish.