Lamb Mishkaki
This dish bears the imprints of the Arabs and the Portuguese and is found commonly in the streets of Mombassa Old Town. The meat can be either lamb or beef and is marinated overnight and served with chutneys.
Ingredients:
1/2 Kg steak, cut into cubes (Best with lamb, but can be beef or chicken)
1 tbsp crushed ginger
3 cloves garlic
1 small, ripe tomato peeled and crushed
1/2 tbsp tamarind paste
1/2 tsp curry powder
2 chillies
2 small onions - cut into large cubes
2 small peppers - cut into large cubes
4 tomatoes - cut into large cubes
2 tbsp oil
salt and pepper for seasoning
Mix together the ginger, garlic, curry powder, salt, pepper, chillies, tamarind paste and oil in a mixing bowl.
Add to it the cubes of meat.
Marinate overnight if possible to allow the meat to fully soften.
Thread the meat onto skewers alternating meat cubes with tomato, onion and pepper cubes
Brush with oil and grill until just cooked
Best served hot with tamarind and date chutney or chilli coconut and coriander chutney
Ingredients:
1/2 Kg steak, cut into cubes (Best with lamb, but can be beef or chicken)
1 tbsp crushed ginger
3 cloves garlic
1 small, ripe tomato peeled and crushed
1/2 tbsp tamarind paste
1/2 tsp curry powder
2 chillies
2 small onions - cut into large cubes
2 small peppers - cut into large cubes
4 tomatoes - cut into large cubes
2 tbsp oil
salt and pepper for seasoning
Mix together the ginger, garlic, curry powder, salt, pepper, chillies, tamarind paste and oil in a mixing bowl.
Add to it the cubes of meat.
Marinate overnight if possible to allow the meat to fully soften.
Thread the meat onto skewers alternating meat cubes with tomato, onion and pepper cubes
Brush with oil and grill until just cooked
Best served hot with tamarind and date chutney or chilli coconut and coriander chutney
