Entree: Tanzania – Zanzibar – Mishkaki (Marinated spiced meat pieces skewered and grilled, the classic East African kebabs of Zanzibar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef sirloin, trimmed and cut into 1-inch (2.54 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) curry powder
- 1/2 tsp (1 g) chili powder or cayenne (optional)
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) honey or 1 tsp (5 g) sugar
- 8–10 bamboo skewers, soaked in water 30 minutes
- 1 small red onion, cut into wedges, approx. 3 oz (85 g)
- 1 green bell pepper, cut into 1-inch (2.54 cm) pieces, approx. 6 oz (170 g)
- 1 tbsp (15 ml) vegetable oil for brushing grill
- 1 lime, cut into wedges for serving
- Optional kachumbari: 1 medium tomato, chopped, 6 oz (170 g); 1/2 small red onion, finely sliced, 1.5 oz (45 g); 1/4 cup (15 g) cilantro, chopped; 1 tbsp (15 ml) lime juice; salt to taste

Show original ingredient measurements

- 1 lb (454 g) beef sirloin, trimmed and cut into 1-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) curry powder
- 1/2 tsp (1 g) chili powder or cayenne (optional)
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) honey or 1 tsp (5 g) sugar
- 8–10 bamboo skewers, soaked in water 30 minutes
- 1 small red onion, cut into wedges, approx. 3 oz (85 g)
- 1 green bell pepper, cut into 1-inch pieces, approx. 6 oz (170 g)
- 1 tbsp (15 ml) vegetable oil for brushing grill
- 1 lime, cut into wedges for serving
- Optional kachumbari: 1 medium tomato, chopped, 6 oz (170 g); 1/2 small red onion, finely sliced, 1.5 oz (45 g); 1/4 cup (15 g) cilantro, chopped; 1 tbsp (15 ml) lime juice; salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together 3 tablespoons (45 ml) vegetable oil, lemon juice, garlic, ginger, ground coriander, cumin, turmeric, curry powder, chili powder, salt, black pepper, and honey or sugar to form the marinade.
2. Add the beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours and up to overnight for best flavor.
3. If making kachumbari, combine chopped tomato, sliced red onion, cilantro, lime juice, and a pinch of salt in a small bowl; chill until serving.
4. Preheat a grill or grill pan to medium-high. Thread marinated beef cubes onto soaked skewers, alternating with red onion wedges and bell pepper pieces as desired.
5. Brush the grill grates or pan with 1 tablespoon (15 ml) vegetable oil. Grill the skewers, turning occasionally, until nicely charred on the outside and cooked to medium doneness, about 8–12 minutes depending on heat and cube size.
6. Remove from grill, let rest 3–5 minutes, squeeze with lime wedges, and serve hot with kachumbari and pilau rice or flatbread.

1. In a large bowl whisk together 3 tablespoons vegetable oil, lemon juice, garlic, ginger, ground coriander, cumin, turmeric, curry powder, chili powder, salt, black pepper, and honey or sugar to form the marinade.
2. Add the beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours and up to overnight for best flavor.
3. If making kachumbari, combine chopped tomato, sliced red onion, cilantro, lime juice, and a pinch of salt in a small bowl; chill until serving.
4. Preheat a grill or grill pan to medium-high. Thread marinated beef cubes onto soaked skewers, alternating with red onion wedges and bell pepper pieces as desired.
5. Brush the grill grates or pan with 1 tablespoon vegetable oil. Grill the skewers, turning occasionally, until nicely charred on the outside and cooked to medium doneness, about 8–12 minutes depending on heat and cube size.
6. Remove from grill, let rest 3–5 minutes, squeeze with lime wedges, and serve hot with kachumbari and pilau rice or flatbread.