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Mshakiki (Comorian Kebabs)
Mshakiki (Comorian Kebabs) is a traditional Comorian recipe for a classic beef steak and vegetable kebab typically cooked by barbecuing over charcoal. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Comorian Kebabs (Mshakiki).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Spice RecipesBeef RecipesComoros Recipes
Mishkaki, also known as mshakiki, refers to kabobs (cubed pieces of meat such as chicken, beef, or mutton that are marinated, skewered, and then roasted in a grill). It is a popular dish in East African countries, especially in Kenya and Tanzania, as well as in Middle Eastern countries such as Yemen. Traditionally, a charcoal barbecue is used to give the Mishkaki a smoky aroma.
Ingredients:
4 beef rump steaks (each 250 grams) cut across the grain into 3cm cubes
freshly-squeezed juice small of 1 lemon
1 tsp sea salt (or to taste)
1½ tsp freshly-ground black pepper
1 tsp ground cumin
½ tsp ground turmeric
½ tsp chilli flakes (preferably piri-piri)
6 garlic cloves, peeled and crushed
1 onion cut into large chunks
1 red, yellow or green bell pepper, cut into large chunks)
6 tbsp olive oil (use half of the olive oil for basting)
2 tablespoon rapeseed, peanut or any high smoke oil (for greasing your griddle pan or barbecue grill)
Method:
If using wooden skewers, soak them in water for at least 30 minutes (or even overnight).
To prepare the meat, place between two sheets of clingfilm then pound with a kitchen mallet or the base of a small heavy saucepan until they are about 3cm thick. Cut against the grain into cubes about 3cm to the side.
Cut the onion, and bell pepper into 3cm cubes or squares. In a medium-sized bowl, combine the salt, black pepper, cumin, turmeric, chilli flakes, crushed garlic, lemon juice, and half of the olive oil. Stir well to combine then add the beef pieces, onion, and bell pepper to the bowl, combine, cover and allow to marinate at room temperature for at least two hours, or overnight in the refrigerator.
After they have marinated sufficiently, thread the beef chunks onto skewers, alternating with onion and bell pepper pieces.
In the meantime prepare your barbecue, letting it heat up until the charcoal is covered by a layer of whit ash. When ready to cook, brush the grill of your barbecue with the high smoke point oil.
Barbecue the skewers (in batches if necessary) for 8–l10 minutes per side, basting with olive oil and turning as you go. When ready, transfer the cooked skewers to a plate, covering with aluminium foil to keep the heat in as you prepare the next batch.
Allow the beef to rest for 5 minutes before serving. For a full meal, serve with salad and any type of flatbread such as naan, chapati or rice.
Mshakiki can also be served as they are, as a starter.
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