How to prepare chicken and vegetable Mshikaki

Popular on the streets and in restaurants as well, Mishikaki is a skewered meat delicacy that has a mix of African, Middle Eastern and Indian influences to it.

Mishikaki can be eaten as appetisers or served with rice or wheat dishes to make a meal. 

Beef and chicken pieces are most popular when preparing the meal but fish is occasionally used.

Ingredients

• Chicken breast, cubed
• 2 tbsp. Tamarind paste (optional)
• 1 tsp black pepper
• 1 tsp cumin,
• 1 tbsp. ginger garlic paste
• 1 tsp turmeric
• 1 red bell pepper
• 1 green bell pepper
• 1 large onion
• 2 tbsp. dark soy sauce
• Salt to taste
• Cooking oil

Preparation

Step 1

Prepare the marinade paste in a large bowl by mixing tamarind, oil, salt, black pepper, cumin, ginger garlic paste and soy sauce then set aside.

Step 2

Cut your meat into cubes then add them to the marination paste and mix them up until well all the pieces are covered with the marination paste. Cover the bowl and set it aside.

Step 3

Wash your bell peppers and onions and dice them into large pieces. Then using the skewers, pierce the cubed meat and drag it to almost the end of the skewer.

Step 4

Add onions and bell peppers in between the meat and continue with the process of arranging your ingredients as desired.

Step 5

To grill the Mshikaki, coat your grill with a little cooking oil and place them on the grill. You can coat them with the remaining tamarind paste in between the grilling.

Step 6

Once done, place them on a paper towel and allow them to cool. Serve warm and enjoy with friends and family.