Grilled Tanzanian Mishkak with Spicy Peanut Sauce

Ingredients

• 500g (1.1 lb) boneless meat (beef, chicken, or goat), cut into bite-sized pieces 500g (1.1 lb) boneless meat (beef, chicken, or goat), cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 1/2 cup creamy peanut butter 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 clove garlic, minced 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• Water (as needed to adjust consistency) Water (as needed to adjust consistency)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 4g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, minced garlic, cumin, coriander, paprika, turmeric, salt, black pepper, and cayenne pepper (if using). Mix well to form a marinade.
2. 2.
   Add the meat pieces to the marinade and toss until they are evenly coated. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked wooden skewers, leaving a small space between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   While the Mishkak is grilling, prepare the Spicy Peanut Sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, and cayenne pepper. Add water gradually to achieve the desired consistency.
7. 7.
   Once the Mishkak skewers are cooked, remove them from the grill and let them rest for a few minutes.
8. 8.
   Serve the Mishkak hot with the Spicy Peanut Sauce on the side.

Treat your ingredients with care...

• Meat — For the best results, choose tender cuts of meat like sirloin or chicken thighs. Trim any excess fat before cutting into bite-sized pieces to ensure even cooking.
• Wooden skewers — Soaking the wooden skewers in water before grilling helps prevent them from burning. This also ensures that the skewers won't splinter while threading the meat.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of cayenne pepper in both the marinade and the peanut sauce.
• For a smokier flavor, you can add a teaspoon of smoked paprika to the marinade.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from burning on the grill.
• Feel free to customize the Mishkak by adding vegetables like bell peppers, onions, or cherry tomatoes to the skewers.
• Leftover Mishkak can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Mishkak as a main course alongside a fresh salad or steamed rice. Garnish with chopped cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the Mishkak skewers on a platter, allowing the vibrant colors of the grilled meat to shine through. Drizzle the Spicy Peanut Sauce over the skewers or serve it in a small bowl on the side for dipping.