Boiled Mishkaki

Servings : Serves 3-4

Mishkaki basically is a Swahili word which stands for skewers of BBQ’d or grilled tender melt-in-your-mouth cubes of boneless meat. This recipe is for mishkaki made from cubes of the most tender cuts of beef (fillet), the only twist is that instead of using dry heat to cook/grill the beef cubes (as mishkaki are normally made), they are simmered over a gentle flame in a covered pot until the meat is done. This results in the moistest, tenderest and most flavourful cubes of beef imaginable!!

The dish can be served with a side of fries, salad and naan or parathas, or over a plate of rice. Leftovers can be shredded and used in buns as a filling or as a topping for pizza.


  • 1 kg cubed beef fillet/tender cut
  • 2 tsp. freshly ground coriander powder
  • 2 tbsp. freshly ground cumin powder
  • 2 tbsp. fresh yoghurt
  • 1 tbsp. tomato paste/puree
  • 4 tbsp. uncooked tamarind sauce (simply soak some fresh tamarind in water, squeeze out the seeds and strings and then measure out the amount needed)
  • 1 tsp. salt
  • 1/2 tsp. turmeric powder
  • 1 tbsp. garlic paste
  • 1/2 tsp. ginger paste
  • juice of 1 lemon
  • 1 tsp. red chilli powder
  • 1 chopped green or red chilli (optional)
  • 2 cups water


Mix all the ingredients except for the water. You can set this in the fridge to marinate for about an hour or just proceed with the cooking. Marination for this recipe is optional.

When ready to cook, pour the meat and marinade into a pan. Add the 2 cups of water. Cover the pan with a tight-fitting lid and turn on the heat, setting it on low. Leave the meat to simmer gently for about an hour. You can open once during the cooking time to check on the meat if you like, but it normally takes an hour or more to cook to achieve melt-in-your-mouth results. Be sure to keep the heat on low at all times, do not be tempted to increase it or rush the cooking. The slow cooking is what will give you best results for this recipe.

When completely done, check and see if you want to dry off any excess moisture. I normally like to leave some gravy in there to drizzle over the fries. Adjust salt and spice to your taste. Light a coal and place it on a piece of foil in the middle of the pan. Drizzle a few drops of oil on it, which will make it instantly begin to smoke. Cover the pan and let the smoke envelope the mishkaki cubes so they acquire a lovely BBQ aroma. Leave this for about 2 minutes, then open the pan and discard the foil and coal. Give it a mix and your dish is ready for serving!


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