Mishkak
Hailing from Oman, Mishkak is a popular street snack consisting of beef, chicken, or mutton that is marinated, skewered, and grilled to perfection. Apart from marinating it for a longer time, the secret to making a perfectly succulent mishkak requires removing the meat from the grill at the exact right moment.
In Oman, Mishkak is widely consumed across the country, and it is especially popular during celebrations and holidays such as Ramadan.
Ingredients:
1 kg beef steak, cubed (use a good cut like rump steak); 2 tbsp. ginger paste; 1 tbsp. garlic paste; 4 tbsp grated raw papaya (acts as a tenderizer); 1/2 tsp. salt; 1 tsp. red chili powder; 1 tsp. turmeric powder; 3 tbsp. oil; 4 tbsp. vinegar; 2 tbsp. tamarind paste or lime juice; 2 tbsp. blended dhania/fresh coriander paste; 1 tsp. cumin powder; 1 tsp. black pepper powder
Instructions:
- Mix all the ingredients well, and then allow the beef cubes to marinate preferably overnight for the meat to tenderize.
- Skewer the meat, and cook over a hot charcoal grill or under an oven broiler until slightly charred and tender. You can brush a bit of oil during the cooking process so that the meat doesn’t dry out. Keep turning the skewers as you grill to ensure the meat is cooked evenly. Be careful not to overcook as this will dry and toughen the meat.
- Serve with fries and a salad.
