Ingredients

• 1kg beef steak, cubed
• 3 tbsp Fresh ginger grated
• 5 cloves of garlic
• ½ papaya fruit, chopped
• 1 ½ tbsp salt
• 3 de-seeded red chillies or 1 tbsp chilli powder
• 1 tbsp turmeric
• 4 tbsp vinegar any kind is fine
• 4 tbsp tamarind paste this is a must!
• 1 tbsp cumin powder
• 1 tbsp black pepper
• 2 tbsp oil any

Directions

• Cut the beef into small cubes (not too small to skewer, not too big so they take long to cook)
• Blend all the other ingredients (not the beef!) in a food processor to make a paste. For best results add ingredients in decreasing size, starting with papaya pieces, then chillies etc, ending with the powders.
• Mix all the ingredients well, and then allow the beef cubes to marinate, preferably overnight, for the meat to tenderize and absorb the flavours.
• Skewer the meat, and roast 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.

Notes

• 7-17-25 1/2 Recipe
• No Changes
• Mishkak is skewered meat that has been marinated and grilled. The meat, which can be beef, chicken, goat, sheep and sometimes even camel is marinated in tamarind sauce and yogurt with spices and peppers. It is popular a as street food and is usually served with sour or tangy sauces and eaten with rice or Omani bread.

Photos