Mishkak
Meat on skewers in a tamarind and spice marinade, grilled over coals at the roadside.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mix the tamarind, crushed garlic and ginger, all the spices, oil and salt into a marinade.
Cut the meat into one-and-a-half-centimetre cubes and coat it in the marinade.
Refrigerate for at least four hours, ideally overnight.
Thread the pieces onto skewers packed close, without gaps.
Get the coals hot — you should not be able to hold a palm above the grate for more than three seconds.
Grill a minute and a half on each of four sides, basting with the leftover marinade.
Slide the meat off the skewers into flatbread, add raw onion and serve at once.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.