Entree: Mayotte – Mshakiki (Spiced marinated skewered and grilled meat kebabs typical of coastal East African and Comorian cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 12 min

Ingredients

- 1.5 lb (700 g) beef sirloin, cut into 1-inch cubes
- 8–10 wooden skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) lemon juice
- 4 cloves garlic, minced
- 1 small onion, grated or very finely chopped (about 3 oz / 85 g)
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) cayenne or pili-pili chile (adjust to taste)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) salt, plus more to taste
- 2 tbsp (30 ml) plain yogurt or coconut milk (optional for tenderizing)
- Lemon wedges and chopped cilantro for serving

Instructions

1. In a large bowl combine vegetable oil, lemon juice, minced garlic, grated onion, cumin, coriander, turmeric, black pepper, cayenne, chopped cilantro, salt, and yogurt or coconut milk if using. Mix into a smooth marinade.
2. Add beef cubes to the marinade and toss until evenly coated. Cover and refrigerate at least 2 hours, preferably overnight, to allow flavors to penetrate.
3. Preheat a grill or heavy skillet to medium-high heat. Thread marinated beef onto soaked wooden skewers, leaving a little space between pieces for even cooking.
4. Grill skewers 3–4 minutes per side for medium-rare to medium, turning once or twice until nicely charred and cooked to desired doneness. If using a skillet, sear 2–3 minutes per side then finish in a 400°F (200°C) oven 4–6 minutes as needed.
5. Transfer to a plate, rest 5 minutes, then sprinkle with additional chopped cilantro and serve with lemon wedges, flatbread, or rice.