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Mishkak skewers
Also known as مشكاك · mishkak · omani mishkak · grilled meat skewers omani
Small cubes of beef char-grilled hard on thin skewers, brushed with a tamarind-chilli baste. Eaten hot with a squeeze of lime.
Typical serving
380 kcal
usually 300–480 kcal
 Protein | 34 g |
|---|---|
 Carbs | 16 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- thin metal skewers, or wooden ones soaked in water first
- a grill, barbecue or griddle you can get fiercely hot
Ingredients
Serves 2 · dimmer marks are storecupboard
- 320gbeef sirloin — cut into small cubes, about 2cm
- 1 tbsptamarind paste
- 1 tbspdate syrup
- 2 tspghee or oil
- 3garlic cloves
- 2 tspchilli flakes and cumin
- 2limes
- to tastesalt
Method
5 steps
chop · 8mCube the beef small and even. Big pieces char outside before the middle warms, and the point of a mishkak cube is that it cooks in two minutes.
fold · 5mWhisk tamarind, date syrup, crushed garlic, chilli, cumin and the oil into a loose baste and turn the beef through half of it.
rest · 1 hour walk awayAn hour in the fridge, covered. The tamarind is doing the tenderising.
grill · 10mThreaded tight onto the skewers and laid over the fiercest heat you have. Leave them alone until they release, then turn and brush with the rest of the baste.
finish · 2mOff the heat, lime squeezed over while they are still spitting, and eaten standing up.
Worth knowing
Oman’s roadside grill — sold in the evening from stands where the skewers are fanned over coals by hand, a dozen at a time.
Lean grilled beef is one of the denser sources of iron and vitamin B12 in the catalogue’s repertoire.
More from the Middle Eastern kitchen
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