Swahili Food Recipe: East African Tanzanian Beef Mishkaki Recipe
Healthy Suggestions from the Popular Mishkaki Tanzania Recipe
When it comes to grilling season, who doesn’t enjoy it? However, research has shown that consuming too much well-cooked and burnt beef mishkaki (mishkaki in English) at extremely high temperatures can raise your cancer risk. The great news is that you may safely Barbecue at home by utilizing some or all of these unique techniques: marinade the beef in lemon juice or vinegar to limit the release of toxins, cut the meat into smaller bits to enable a faster cooking process, or heat slowly to avoid charring.
Ingredients to Use in Beef Mishkaki
The Tanzania Mishkaki takes FIFTEEN MINUTES PREPARATION
COOKING TIME: 30 MINUTES
4 SERVINGS
MEDIUM
- Meat sirloin steak, 900 grams (2 lb)
- One teaspoon of powdered garlic
- One teaspoon of powdered coriander
- a teaspoon of cumin powder
- 1\2 teaspoon cayenne
- 12 tablespoons paprika powder
- One teaspoon of powdered onion
- One teaspoon black pepper, ground
- 1\4 teaspoon allspice ground
- One teaspoon thyme, dry
- One teaspoon of garlic paste
- One teaspoon of ginger paste
- Two tablespoons of white vinegar
- Two tablespoons of water
- 1\4 cup vegetable oil, 50 millilitre
- 80 grams finely chopped fresh coriander
Tanzania Mishkaki Recipe – How to Make Mishkaki Step by Step Directions
- Chop the meat steak into cubes about 1inch in size.
- Mix the herbs, dry spices, ginger and garlic pastes, oil, vinegar, and water in a large mixing bowl.
- Combine all of the ingredients in a mixing bowl and whisk until thoroughly mixed. Add the freshly picked coriander and mix well.
- Put the meat in a deep mixing bowl or plate. Start mixing the marinate mixture completely with the meat.
- Place the marinated beef in a big sealable bag or ziplock, press out the air, and close the bag.
- Refrigerate for at least a day after marinating. Marinating the beef for up to two days is recommended to tenderise and allow the flavours to penetrate thoroughly.
- Take the meat out of the fridge and let it come to room temperature for at least one hour.
- Using metallic skewers, pierce the beef cubes. If you’re using bamboo sticks, soak them in boiling water for one hour before using them.
- Beef Mishkaki is usually grilled using charcoal, which gives it a smokey flavour. Wait for the charcoal to attain cooking temperature before beginning to cook. Place the sticks on the grill after lightly oiling the grilling grates. Indoors, the Beef Mishkaki can also be grilled (broiled).
- Cook till the beef reaches a core temperature of 65 degrees Celsius / 145 degrees Fahrenheit (medium done).
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