Mishkak

1Preparation

1. Crush the garlic finely.
2. In a bowl, mix the garlic, ginger, tamarind, chili powder, cumin, black pepper, salt and oil.
3. Add the beef cubes and toss until coated with the marinade on all sides.
4. Cover and refrigerate for at least 4 hours, ideally overnight.
5. Soak wooden skewers in water for 30 minutes so they do not burn.
6. Thread the beef cubes onto the skewers close together without packing them tight.

2Cooking

1. Simmer the sauce ingredients in a small pan until slightly thickened and they coat the back of a spoon.

   🔥 low heat⏱ 6 min timer
2. Heat a grill or a ridged grill pan until very hot.

   🔥 high heat⏱ 5 min timer
3. Grill the skewers in batches, turning, until the edges are lightly charred and the meat is browned outside and still juicy inside.

   🔥 high heat⏱ 16 min timer

3Serving

1. Slide the beef off the skewers and arrange it on a serving plate.
2. Spoon the tamarind sauce over or serve it on the side, and serve the mishkak hot.

💡 Tips & common mistakes

• Common mistake: cutting the meat into big cubes, so the outside burns before the inside cooks. Mishkak is small pieces grilled fast.
• Choose a cut with a little fat, such as topside or shoulder; very lean meat dries out on the grill.
• Do not crowd the grill; overcrowding releases juices so the meat steams instead of grilling.

🔁 Substitutions

• Lamb or chicken livers can replace the beef; grill livers for less time.
• To cook in the oven: set the skewers on a rack under the top grill on its highest setting for 10–12 minutes, turning once.