To say that Kenyans love nyama choma or grilled meat would be a gross understatement. Mshikaki is as ubiquitous to Kenya as matoke is to Uganda or pasta is to Italy. Kenyan beef mshikaki is probably the most common variation, although you may also use chicken or goat meat.
Originating from the Swahili culture found along the Kenyan coast, mshikaki has transcended other Kenyan cultures to become a truly favoured staple.
Enjoyed either as a main meal or as a snack at your favorite hang out joint, kenyan beef mshikaki is always a crowd pleaser.
The meat is usually marinated first in order to infuse flavor into the meat. After marinating, allow the meat to thaw out to room temperature otherwise it shall not cook evenly. For basting, I added a little water to the remainder of the marinade and used it. You may also use simple water with salt or ajinomoto. It really depends on the flavor profile you are looking for.
See Also: Grilled Marinated Steak Chimichurri
When the mshikaki is done, do remember to allow it to rest first before serving. This stops the meat from getting tough as hide 😊
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