Beef Mishkaki
User Reviews
4.9
Beef Mishkaki
Description
The recipe for Beef Mishkaki involves dicing beef alongside onions, tomatoes, and both green and red bell peppers, skewering them alternately for a balanced flavor and texture in every bite. The skewered ingredients are seasoned with a spice mix heavy on beef seasoning powder, coriander, chili, cumin, Arabic spice powder, black pepper, salt, and dark mushroom soy sauce. Light oil is added to help the spices blend and coat the meat thoroughly.
Rather than traditional high heat grilling, the skewers are cooked gently in an oven set at a low temperature (80°C/175°F) for slow cooking, helping meat remain tender. The accompanying tamarind sauce offers tanginess from soaked and strained tamarind pulp, combined in a fine paste with garlic, onion, and green chilies. This sauce is brushed onto the meat near the end and served also as a dipping sauce.
Beef Mishkaki is well suited for a meal where smoky, spiced meat meets the fresh and piquant flavor of tamarind sauce, complementing the grilled vegetables and tender beef chunks. This method creates a balanced dish of both mild heat and tangy brightness.
Ingredients
- 1 tbsp beef seasoning powder
- 1 tsp coriander powder
- 2 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp Arabic spice powder
- 1 tsp black pepper ground
- 1.5 tbsp vinegar
- 1 tsp salt
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- beef
- 2-3 tomato
- 1 soy sauce dark, mushroom flavor
Tamarind Sauce:
- 1 tamarind
- 3 garlic cloves
- 1 onion medium-sized
- 2 green chili peppers
- 1 tsp salt to taste
Instructions
- Dice the beef, onions, tomatoes, and green and red pepper.
- Place them alternately on skewers.
- Place your skewers on a foil-lined oven pan.
- Add the salt, beef seasoning, cumin powder, and dark mushroom soy sauce.
- Place some frying oil on top of the rest of the seasonings.
- Shake the tray slightly to let the marinade blend and distribute.
- Set your oven to 80° C/ 175° F and put your tray on the seat to cook gently.
How to make the Tamarind sauce:
- Soak the tamarind in hot water for 10 mins.
- Extract the tamarind pulp and strain it.
- In a blender, blend the tamarind pulp, onion, garlic, green chili, and salt into a fine paste.
- When the meat is almost cooked, brush it with some sauce and let soak for 2 minutes. The sauce can also be used as a dip.
Notes
User Reviews
Overall Rating
4.9
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