Mishkaki Recipe
User Reviews
5
Mishkaki Recipe
Description
The Mishkaki Recipe involves pounding beef rump steaks to an even thickness, then cutting the meat into roughly 1-inch cubes. These cubes are marinated in a mixture of salt, black pepper, cumin, turmeric, chili flakes, crushed garlic, lemon juice, and olive oil, along with similarly sized onion and bell pepper chunks. This marinade infuses the meat and vegetables with bold, savory spices and citrus notes.
The beef, onions, and peppers are alternately skewered, creating colorful kebabs that are grilled on a prepared lightly oiled grill pan or charcoal grill. The high heat cooks the meat quickly, developing a flavorful exterior while keeping the meat tender inside. Soaking wooden skewers beforehand helps prevent burning during grilling.
Serving Mishkaki often involves enjoying the skewers fresh from the grill as a protein-rich main or part of a mixed grill platter. The combination of tender meat with lightly charred vegetables offers a satisfying blend of textures and flavors.
Tips for best results include cutting the beef against the grain and into evenly sized chunks to avoid toughness and ensure uniform cooking. Bringing the marinated meat to room temperature before grilling helps in achieving an even cook and prevents the inside from remaining cold while the outside chars.
Ingredients
- 4 beef rump steak (each 250 grams, approximately 0.5 lb)
- lemon juice juice squeezed from one small lemon
- 1 teaspoon salt (or more to taste)
- 1½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon Turmeric
- ½ tsp chili flakes
- 6 cloves garlic (peeled and crushed)
- 1 onion (cut in large chunks)
- 1 bell pepper cut in large chunks, red, yellow, or green variety
- 6 tablespoon olive oil (use half of the olive oil for basting)
- 2 tablespoon canola oil for greasing pan or grill, or rapeseed, peanut, or any high smoke point oil
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes or overnight.
- Place the beef steak between two pieces of saran wrap (cling film) or parchment paper. Using a kitchen mallet or the base of a small heavy saucepan, pound the steak pieces until they are about 1 inch (2.5 cm) thick.
- Cut the meat, onion, and bell pepper into approximately 1 inch (2.5 cm)-sized cubes and set aside. In a medium-sized bowl, combine the salt, black pepper, cumin, turmeric, chili flakes, crushed garlic, lemon juice, and half of the olive oil. Add the beef pieces, onion, and bell pepper to the bowl, combine, cover and allow to marinate at room temperature for at least two hours, or overnight in the fridge (see notes).
- Skewer the beef chunks, followed by the onion, then the bell pepper. Keep alternating until the skewer is full.
- Lightly brush a grill pan or rack with oil. Heat the grill pan over high heat or place your rack on top of a charcoal grill if using one. If using a charcoal grill, make sure it is on medium heat.
- Grill the mishkaki (mshakiki) in batches for eight to ten minutes on each side, or slightly more if you prefer them more charred. Keep basting with olive oil and turning as you go.
- Place the mishkaki beef skewers on a large plate, cover them with a piece of aluminum foil, and allow them to rest for 5 minutes before serving. Serve with any type of flatbread such as naan, chapati, rice (or their low-carb alternatives). Mshakiki can also be served as they are, as an appetizer!
Notes
- Cut beef pieces against the grain in roughly 1-inch cubes for optimal tenderness and even cooking.
- Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Bring marinated beef out of the fridge about one hour before cooking to allow it to reach room temperature for more uniform grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 5g | 2% |
| Protein | 50g | 100% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 138mg | 46% |
| Sodium | 1880mg | 78% |
| Potassium | 862mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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