Ingredients
- white vinegar2 tbsp
- vegetable oil, ¼ cup50 ml
- water2 tbsp
- thyme, dried1 tsp
- garlic powder1 tsp
- ground coriander1 tsp
- ground cumin1 tsp
- cayenne pepper1/2 tsp
- paprika, powder1/2 tsp
- onion powder1 tsp
- black pepper, ground1 tsp
- allspice, ground1/4 tsp
- garlic paste1 tsp
- ginger paste1 tsp
- sirloin steak, beef; in 1-inch cubes
- coriander, fresh; finely chopped80 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade.
Add the meat and toss well, then transfer everything to a large ziplock bag. Seal the bag and marinate in the refrigerator for 24–48 hours.
Take the meat out of the refrigerator, and give it at least an hour to come to room temperature.
Thread the meat on the skewers.
Preheat a charcoal grill for some time.
Grease the grill grate, and place the skewers on the grate. Cook until medium-done (internal temperature of 65°C / 145°F).
Serve hot with fresh coriander.
Region evidence: place name in title — Title: “East African” in “Mishkaki (East African Meat Skewers)”
