What’s cooking? World recipes

what is cooking - recipe Italy

The name of this popular Tanzanian and Kenyan street food dish, mshikaki, refers to skewered pieces of marinated meat such as beef, goat, or mutton that is slowly cooked over hot coals. The meat is marinated in a combination of various herbs and spices that are popular along Africa’s eastern coast.

The dish is most often enjoyed after dusk, when the vendors start to sell mshikaki at their stalls, and it is said to taste even better when accompanied by sauces or dips on the side.

Ingredients


900 g (2 lb) beef sirloin steak

1 tsp of garlic powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp cayenne pepper

½ tsp paprika powder

1 tsp onion powder

1 tsp ground black pepper
¼ tsp ground allspice

1 tsp dried thyme

1 tsp garlic paste

1 tsp ginger paste

2 tbsp white vinegar

2 tbsp water

50 ml (¼ cup) vegetable oil

80 g fresh coriander, finely chopped

Directions
Cut the beef steak into approximately 1” size cubes.
Add the dry spices, herbs, garlic and ginger pastes, vinegar, oil and water to a large bowl.
Whisk together until all the ingredients are mixed. Stir in the fresh coriander.
Place the beef into a large tray or mixing bowl. Pour the marinade mixture over the meat and mix thoroughly.
Place the marinaded beef into a large ziplock or sealable bag, remove air and seal.
Marinate for at least 24 hours in the fridge. Marinating for up to 48 hours is preferred; to tenderize the meat and allow the flavours to infuse fully.
Remove the meat from the fridge and allow at least 1 hour for it to reach room temperature.
Using metal skewers, skewer the meat cubes. If using bamboo skewers, place the skewers in hot water and allow to soak for 1 hour.
Mishkaki is traditionally barbecued over charcoal, which adds a smoky flavour. Before cooking, allow the charcoal to reach cooking temperature. Oil the cooking grates and place the skewers on to the barbecue. Alternatively, the Mishkaki can be grilled (broiled) indoors.
Cook until the internal temperature of the meat reaches 65°C / 145°F (medium done).

If you’ve never tried it please make sure to ask for it when you travel to Tanzania

spotted in www.internationalcuisine.com

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