Mishkaki is a food I’ve grown to really enjoy. These Tanzanian Chicken Mishkaki Skewers are perfect for any party, cookout, or even a simple dinner during the week.
They taste amazing, are simple to cook, and everyone always loves them. I think this recipe really brings out the true flavor of East African street food.
Recipe Overview
These Tanzanian Chicken Mishkaki Skewers are basically chicken pieces marinated, put on sticks, and grilled until they’re just right.
The marinade is super important. It’s a mix of ginger, garlic, lemon, and spices that make the chicken taste zesty and savory.
What’s cool about this dish is that you can use it in many ways. It works great as a starter, a main dish, or even a side.
You can eat them with rice, a fresh salad, or some grilled veggies.
I usually have them with Kachumbari, a Tanzanian salad with tomatoes and onions. It goes really well with the chicken!
Ingredients for Tanzanian Mishkaki Chicken Skewers
Here’s what you need to make these yummy skewers:
- 1 ½ pounds of boneless, skinless chicken breasts, cut into 1-inch pieces.
- 1 big onion, chopped up.
- 4 cloves of garlic, minced.
- A 1-inch piece of ginger, peeled and grated.
- ½ cup of fresh lemon juice.
- ¼ cup of vegetable oil.
- 1 tablespoon of paprika.
- 1 teaspoon of turmeric powder.
- 1 teaspoon of ground cumin.
- 1 teaspoon of curry powder.
- ½ teaspoon of chili powder (use more or less, depending on how spicy you like it).
- 1 teaspoon of salt, or add more to taste.
- ½ teaspoon of black pepper, or add more to taste.
- Wooden or metal skewers (if you use wooden ones, soak them in water for at least 30 minutes).
A few things to remember about the ingredients: Fresh lemon juice is important for the bright, zesty taste. You can use garlic and ginger that’s already minced to save time, but fresh ginger and garlic give a stronger flavor. You can change the amount of spices to match what you like. If you don’t like it too spicy, use less chili powder. If you love spice, add more!
Step-by-Step Instructions
- Make the Marinade: Put the chopped onion, minced garlic, grated ginger, lemon juice, vegetable oil, paprika, turmeric, cumin, curry powder, chili powder, salt, and pepper in a blender or food processor. Blend it all until it’s a smooth paste. It should be thick enough to cover the chicken well.
- Marinate the Chicken: Put the chicken pieces in a big bowl or a plastic bag that seals. Pour the marinade over the chicken, making sure all the pieces are covered. It’s a good idea to use your hands to rub the marinade into the chicken.
- Chill Time: Cover the bowl or seal the bag and put it in the fridge for at least 2 hours. The longer it sits, the more flavor the chicken will have. I’ve even left it overnight, and it was delicious!
- Get the Skewers Ready: If you’re using wooden skewers, make sure they’ve been soaking in water for at least 30 minutes. This stops them from burning on the grill. Put the marinated chicken on the skewers, with a little space between each piece.
- Grill the Skewers: Heat up your grill to medium-high heat. When it’s hot, put the chicken skewers on the grill. Cook them for about 5-7 minutes on each side, or until the chicken is fully cooked and a bit charred. You’ll know it’s done when the juices run clear if you poke it with a fork.
- Serve the Mishkaki as soon as it’s off the grill!
Variations & Tips
- Adding Veggies: You can add pieces of bell pepper, onion, or zucchini to the skewers for more flavor and a different texture.
- Making Ahead: You can marinate the chicken and put it on the skewers a day before. Keep them in the fridge, covered, until you’re ready to grill.
- Storing Leftovers: You can keep leftover cooked mishkaki in a sealed container in the fridge for up to 3 days.
- Reheating: To reheat, you can grill them again for a few minutes, use a microwave, or warm them in a pan on the stove. Don’t cook them too much, or they might dry out.
- Serving suggestion You can have these with rice.
Key Details for Tanzanian Mishkaki Chicken Skewers
- Prep time: 20 minutes (plus time for marinating).
- Cook time: 10-15 minutes.
- Total time: 30-35 minutes (plus time for marinating).
- Servings: 4-6.
- Equipment you’ll need: Blender or food processor, skewers, grill, or grill pan.
FAQ
How long should I marinate the chicken?
You can marinate the chicken for at least 2 hours, but it tastes best if you marinate it for at least 4 hours, or even overnight.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs often have more flavor and don’t dry out as easily, so they’re a good choice.
What if I don’t have a grill?
You can use a grill pan on the stove, or bake the skewers in the oven at 400°F (200°C) for about 20-25 minutes, or until they’re cooked through.
Can I make this recipe less spicy?
Yes, just use less chili powder or leave it out completely for a milder taste.
How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear if you poke it with a fork or knife, and the inside temperature is 165°F (74°C).
Can I use metal skewers?
Yes, you can. You don’t have to soak them in water, like you do with wooden skewers.
Tanzanian Mishkaki Chicken Skewers
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 big onion chopped
- 4 cloves garlic minced
- 1- inch piece ginger peeled and grated
- ½ cup fresh lemon juice
- ¼ cup vegetable oil
- 1 tablespoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make the Marinade: Blend onion, garlic, ginger, lemon juice, vegetable oil, paprika, turmeric, cumin, curry powder, chili powder, salt, and pepper until smooth.
- Marinate Chicken: Coat chicken pieces with marinade and refrigerate for at least 2 hours.
- Prepare Skewers: Soak wooden skewers. Thread marinated chicken onto skewers.
- Grill Skewers: Grill over medium-high heat for 5-7 minutes per side, until cooked through.
- Serve Mishkaki.
