Mishkaki (East African Meat Skewers)
Mishkaki are East African grilled beef skewers, built on a long marinade rather than a heavy sauce. The mix of vinegar, oil, ginger, garlic and a handful of dry spices, with allspice and cayenne at the edges, works into sirloin for a full one to two days in the refrigerator. That patience is the whole technique. The cubes stay tender over charcoal and pick up smoke, and a pile of fresh coriander finishes them.
Instructions
Whisk the vinegar, oil and water together in a large bowl. Add the thyme, garlic powder, coriander, cumin, cayenne, paprika, onion powder, black pepper, allspice, garlic paste and ginger paste, and stir until the marinade is evenly mixed.
Add the cubed sirloin and toss until every piece is coated. Tip everything into a large ziplock bag, seal it, and leave it in the refrigerator for 24 to 48 hours.
Take the bag out of the refrigerator and let the meat sit for at least an hour, so it loses its chill before it meets the heat. If you are using wooden skewers, soak them in water for an hour beforehand so they do not burn.
Thread the beef cubes onto the skewers. Heat a charcoal grill for a while, then grease the grate.
Lay the skewers on the grate and cook until the beef is medium-done, with an internal temperature of 65°C / 145°F. If you prefer, you can broil the skewers in the oven instead of grilling them.
Serve the skewers hot, with the chopped fresh coriander on top or alongside.
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