Cookbook:Mishkaki (East African Meat Skewers)

Ingredients

 * 2 tbsp white vinegar
 * 50 ml (¼ cup) vegetable oil
 * 2 tbsp water
 * 1 tsp dried thyme
 * 1 tsp garlic powder
 * 1 tsp coriander powder
 * 1 tsp cumin powder
 * ½ tsp cayenne pepper
 * ½ tsp paprika powder
 * 1 tsp onion powder
 * 1 tsp ground black pepper
 * ¼ tsp ground allspice
 * 1 tsp garlic paste
 * 1 tsp ginger paste
 * Beef sirloin steak, in 1-inch cubes
 * 80 g fresh coriander, finely chopped

Special equipment

 * Metal skewers
 * Grill
 * Ziplock bag

Procedure

 * 1) Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade.
 * 2) Add the meat and toss well, then transfer everything to a large ziplock bag. Seal the bag and marinate in the refrigerator for 24–48 hours.
 * 3) Take the meat out of the refrigerator, and give it at least an hour to come to room temperature.
 * 4) Thread the meat on the skewers.
 * 5) Preheat a charcoal grill for some time.
 * 6) Grease the grill grate, and place the skewers on the grate. Cook until medium-done (internal temperature of 65°C / 145°F).
 * 7) Serve hot with fresh coriander.

Notes, tips, and variations

 * If you would like to use wood skewers, soak them in water for an hour before using. This prevents them from burning.
 * You could also broil the skewers in the oven instead of grilling.