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Tanzanian Mshikaki (Grilled Beef Skewers)

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Tanzanian mshikaki beef skewers with kachumbari, tomato, red onion, and lime.
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Mshikaki are popular East African grilled meat skewers, especially loved in Tanzania as a street-food and gathering dish. Small pieces of beef take on a smoky crust while staying juicy inside.

A bright marinade of lemon, aromatics, and warm spices seasons the beef without masking it. Cut the pieces evenly and grill over high heat so the edges char while the centre stays tender.

Soak wooden skewers in water for at least 30 minutes and leave a little space between the beef pieces so heat can circulate.

Serving Suggestions

Serve the skewers with kachumbari, lime wedges, sliced red onion, and steamed rice.

Tanzanian mshikaki beef skewers beside a charcoal grill and kachumbari.

Recipe Notes

Marinate for at least two hours and up to overnight. Refrigerate cooked leftovers for up to two days and reheat briefly so the beef does not dry out.

Tanzanian mshikaki beef skewers with kachumbari, tomato, red onion, and lime.

Tanzanian Mshikaki (Grilled Beef Skewers)

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Citrus-and-spice marinated beef skewers grilled over high heat and served with kachumbari and rice.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 2 hours 37 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tanzanian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Marinade and beef
  • 1 1/2 pounds beef sirloin cut into 3 cm cubes
  • 1 medium yellow onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 1 tablespoon fresh ginger grated
  • 1/4 cup fresh lemon juice
  • 2 tablespoons neutral oil
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon fine salt
  • 8 wooden skewers soaked in water
To serve
  • 2 medium tomatoes diced
  • 1 small red onion thinly sliced
  • 1 medium lime cut into wedges
  • 1/4 cup fresh cilantro chopped
  • 3 cups cooked white rice

Equipment

  • Large bowl
  • Eight wooden skewers
  • Charcoal grill or grill pan
  • Tongs
  • Instant-read thermometer

Method
 

Marinate:
  1. Blend or finely mince the onion, garlic, and ginger. Mix with lemon juice, oil, paprika, coriander, cumin, chili powder, and salt. Add the beef and toss to coat. Cover and refrigerate for at least two hours.
Skewer:
  1. Thread the beef onto the soaked skewers, leaving a little space between pieces. Let the beef sit at room temperature for 15 minutes while the grill heats.
Grill:
  1. Heat a charcoal grill or grill pan until very hot. Grill the skewers for 2 to 3 minutes per side, turning often, until browned and the centre reaches at least 63 C.
Make kachumbari:
  1. Toss the tomatoes, red onion, and cilantro with a squeeze of lime and a pinch of salt.
Serve:
  1. Serve the mshikaki hot with kachumbari, lime wedges, and rice.

Nutrition

Calories: 610kcalCarbohydrates: 52gProtein: 43gFat: 25gSaturated Fat: 6gCholesterol: 115mgSodium: 760mgFiber: 4gSugar: 6g

Notes

  • Keep the beef pieces similar in size for even grilling.
  • Do not crowd the skewers or the beef will steam instead of charring.

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