Mishkaki – Mshakiki are delicious skewers eaten in the eastern part of Africa and the Arabian Peninsula. This variety is with calf tenderloin and is wonderfully tender. You may want to use other types of meat, such as beef, lamb, pork or chicken instead.
Mishkaki – Mshakiki:
1 kg beef in 2.5 cm cubes
1 lemon, only the juice
1,5 ts sort pepper
1 ts salt
1 teaspoon cumin
1/2 tsp turmeric
1/2 teaspoon chili flakes
6 cloves garlic, finely chopped
2 onions, in large pieces
1 red, yellow or green pepper (or a little in each color), divided into 2.5 cm pieces
6 tablespoons peanut oil
If you use wooden skewers, soak them in water for at least 30 minutes. Mix salt, pepper, cumin, turmeric, chili flakes, crushed garlic, lemon juice and half the olive oil. Add meat, onions and peppers, mix well, cover, put it cold and let it marinate for at least two hours, but preferably overnight. Three pieces of meat, the onions and peppers alternately on the skewers.
Brush a grill pan or grill grate with oil. Grill mishkaki (mshakiki) for a few minutes on each side. Grease more oil during grilling.
Put the mishkaki skewers on a dish, cover them with a piece of aluminum foil and let them rest for 5 minutes before serving.
Sauce:
1 tablespoon vegetable oil
1 onion, finely chopped
2 tins of plum tomatoes, chopped
1 dl water
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 ts karripulver
1/2 teaspoon garlic powder
1/2 ts salt
1/4 ts pepper, malt
1/4 teaspoon ginger, ground
Saute the onion in oil in a saucepan over medium heat for about 5 min. until soft. Add the rest of the ingredients, bring to a boil and simmer for 30 minutes, stirring occasionally.
Still:
3 dl basmati rice, rinsed, soaked in water for twenty minutes and silted off
6 dl coconut milk
1/2 ts salt
1 finely chopped spring onion for garnish
Stir together rice, coconut and salt in a saucepan, Slowly bring to a boil and cook on low heat until the rice is cooked through. Stir occasionally so the rice doesn't settle.
Pour into a bowl and garnish with spring onion strips.
Serve with naan or chapati.
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