5 from 18 votes
Mishkaki Recipe
Mishkaki consists of marinated beef rump steak cubes threaded onto skewers alternating with chunks of onion and bell pepper, then grilled to tender and flavorful results. The marinade includes spices such as cumin, turmeric, and chili flakes, combined with crushed garlic, lemon juice, salt, and pepper, plus olive oil to enhance flavor and juiciness. Proper marinating and cutting the beef evenly ensures even cooking and tenderness.
Prep Time
20 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
4
Calories:
514 kcal
Course:
Appetizer, Lunch, Dinner
Cuisine:
African
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 514
% 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.