Serves
6
You’ll be craving these barbecued skewers all summer long!
Chef Devan Rajkumar shares a recipe for East African mishkaki skewers, inspired by flavours he ate growing up. For maximum flavour and tenderness, Chef Dev advises to marinate the meat overnight. Grab your skewers, heat up the grill, and enjoy!
INGREDIENTS
- 2 lbs chicken thighs boneless/skinless and cut into 2” chunks
- 2 tbsp ginger garlic paste
- 2 tsp vegetable oil
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp chili powder
- 1 1/2 tsp kosher salt
- 1 tbsp lemon juice
- 1/2 red onion
- 1 red pepper
- 1 green pepper
- Wooden or stainless steel skewers
METHOD
- In a large mixing bowl combine chicken, ginger garlic paste, oil, turmeric, cumin powder, coriander powder, chili powder, salt, lemon juice, and massage gently into chicken. Cover and marinate in fridge for 4 hours or up to overnight.
- Cut red onion into a large dice. De-seed red and green pepper and cut into large dice.
- If using wooden skewers soak in water for minimum 45 minutes.
- Pre-heat BBQ on medium heat.
- Remove meat from fridge and skewer chicken pieces interchanging each chicken piece with onion and peppers.
- Oil grates on BBQ and lay down chicken skewers. Grill until golden brown on all sides, approximately 10 minutes. Then reduce heat to low and continue to cook with the lid closed, approximately 10 minutes. When chicken has reached an internal temperature of 165F remove from the grill and serve hot.