Oman / Main
Mishkak
Meat on skewers in a tamarind and spice marinade, grilled over coals at the roadside.
Ingredients
- Beef or lamb, in small cubes800 g
- Tamarind paste3 tbsp
- Garlic6 cloves
- Ginger30 g
- Ground cumin2 tsp
- Ground coriander2 tsp
- Turmeric1 tsp
- Ground red pepper1 tsp
- Vegetable oil60 ml
- Onion, to serve2
- Flatbread, to serve4
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix the tamarind, crushed garlic and ginger, all the spices, oil and salt into a marinade.
Cut the meat into one-and-a-half-centimetre cubes and coat it in the marinade.
Refrigerate for at least four hours, ideally overnight.
Thread the pieces onto skewers packed close, without gaps.
Get the coals hot — you should not be able to hold a palm above the grate for more than three seconds.
Grill a minute and a half on each of four sides, basting with the leftover marinade.
Slide the meat off the skewers into flatbread, add raw onion and serve at once.
