Beef Mishkaki

Beef Mishkaki is the African version of Shish Kabobs. This is my favourite Tanzanian dish. I've had them at different places, so I found a recipe and modified it for authenticity and my personal taste.

Diced beef

1 small onion

3 Tb cooking oil

1 Tb lemon juice

3 Tb salt

1 Tb pepper

1 tsp masala

1 tsp ginger

1Tb thyme

1/3 cup sugar

3 Tb paprika

2 Tb garlic

1 Tb ketchup or tomato sauce

1 cup milk or cream

Dash chili or cayenne pepper

Directions:

Dice onion and brown in oil. Mix onion and oil with other ingredients to make a marinade for the beef. Place in container and marinade for a minimum of one hour (overnight in the fridge is fine). Tip: for your meat to turn out tender and even, set container out and allow meat to near room temperature before grilling. Prepare your wood fire for grilling; this recipe won't taste right without smoke. Remove beef from marinade and skewer. Grill over hot coals and you're done! Tip: vary the fire depending on the cut. Better beef=shorter time + hotter coals, cooking them like a steak. A tougher cut = low and slow.

Perfect for your home made pit grill.

(these are not kabobs, they are brugers. Just sayin') 

 If it turns out right you'll get a smoky, beefy kabob with hints of the fresh lemon and ginger coming through.