Mishkaki are popular East African beef skewers, famous for their tender texture and unique marinade based on ginger, garlic, lemon juice, and sometimes yogurt or a touch of vinegar. They are typically grilled over charcoal for a smoky flavor.

Prep Time	Cook Time	Serves
15 minutes + 4 hours (Marinating)	15 minutes	4

Part A: Ingredients

• Meat: 1.5 lbs Beef Sirloin, Tenderloin, or Rump, cut into 1-inch cubes.
• Marinade: 1/4 cup Plain Yogurt (optional, but aids tenderness), 1/4 cup Fresh Lemon Juice, 2 Tbsp Garlic (minced), 2 Tbsp Ginger (grated), 1 Tbsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Chili Powder (or cayenne), Salt and Pepper.
• Skewers: Wooden or metal skewers (soak wooden skewers in water for 30 minutes).

Part B: Instructions

Step 1: Marinate the Beef

1. In a bowl, combine all the marinade ingredients (yogurt, lemon juice, garlic, ginger, turmeric, cumin, chili powder, salt, and pepper). Mix well.
2. Add the cubed beef to the marinade. Toss until every piece is well coated.
3. Cover and refrigerate for a minimum of 4 hours, or preferably overnight.

Step 2: Thread the Skewers

1. Thread the marinated beef cubes onto the skewers, leaving small gaps between the pieces. Avoid overcrowding the skewers.

Step 3: Grill the Mishkaki

1. Preheat a grill to medium-high heat. Ensure the grates are oiled.
2. Place the Mishkaki skewers on the hot grill. Grill for 12–15 minutes total, turning frequently to ensure all sides are cooked and nicely charred. The beef should be tender and medium to medium-well.

Step 4: Serve

• Remove the beef from the grill. Serve the Mishkaki immediately, often alongside a side of rice pilau, ugali (cornmeal porridge), or a fresh salad. A squeeze of lime juice upon serving is highly recommended.