Grilled Tanzanian Spiced Beef Skewers

Ingredients

• 500g (1.1 lb) beef sirloin, cut into cubes 500g (1.1 lb) beef sirloin, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 32g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, minced garlic, grated ginger, paprika, cumin, coriander, salt, black pepper, and lemon juice.
2. 2.
   Add the beef cubes to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated beef cubes onto the soaked wooden skewers.
5. 5.
   Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the grilled Mshakiki skewers with kachumbari relish on the side.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin, for the best results. If desired, you can also use lamb or chicken as a substitute.
• Wooden skewers — Soaking the wooden skewers in water prevents them from burning during grilling. This step is essential to ensure the skewers hold the meat securely.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from burning.
• Serve the Mshakiki skewers with a side of coconut rice or grilled vegetables for a complete meal.
• If you prefer a milder flavor, reduce the amount of spices in the marinade.
• Experiment with different cuts of meat and adjust the cooking time accordingly.

Serving advice

Serve the grilled Mshakiki skewers hot off the grill, accompanied by a generous portion of kachumbari relish. Provide extra lemon wedges on the side for squeezing over the meat for added tanginess.

Presentation advice

Arrange the grilled Mshakiki skewers on a platter, garnished with fresh cilantro leaves. Serve the kachumbari relish in a separate bowl to allow guests to help themselves.