Omani recipe

How to make Mishkak

Name: Mishkak
Total time: 45 min
Yield: 4 servings
Cuisine: Omani
Ingredients: 600 g beef or lamb (or chicken thighs), cut into 2 cm cubes; 2 tablespoons tamarind paste; 3 cloves of garlic, crushed, and 1 teaspoon grated ginger; 1 teaspoon each ground chilli, cumin and coriander, and ½ teaspoon turmeric; 2 tablespoons oil, 1 tablespoon lime juice and 1 teaspoon salt; Metal skewers, or wooden skewers soaked in water for 30 minutes; To serve: flatbread and lime wedges

مشاكيك

All of Oman; street food at night markets and festivals

Commons: Oman grilled meat skewers — Photo: Rahill 1485, CC BY-SA 4.0

Small skewers of beef, lamb or chicken marinated in tamarind, garlic, chilli and spices, grilled over charcoal and eaten hot, often with a tangy tamarind sauce and bread.

Serves 4 45 min

Ingredients

600 g beef or lamb (or chicken thighs), cut into 2 cm cubes
2 tablespoons tamarind paste
3 cloves of garlic, crushed, and 1 teaspoon grated ginger
1 teaspoon each ground chilli, cumin and coriander, and ½ teaspoon turmeric
2 tablespoons oil, 1 tablespoon lime juice and 1 teaspoon salt
Metal skewers, or wooden skewers soaked in water for 30 minutes
To serve: flatbread and lime wedges

Method

Mix the tamarind, garlic, ginger, spices, oil, lime juice and salt in a bowl.
Add the meat, stir well to coat, cover and leave in the fridge for at least 2 hours or overnight.
Thread the meat onto the skewers, leaving small gaps between the pieces.
Grill over hot charcoal or under a very hot grill for 8 to 10 minutes, turning often, until browned and cooked through. Chicken must have no pink left inside.
Serve at once with flatbread and lime.

Made it at home? Tick it off and it goes into your kitchen passport.

In the evenings, and above all during Eid and the national holidays, smoke from mishkak grills rises along the beaches and corniches of Muscat.