Kenyan Beef Mshikaki with Kachumbari Salsa

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.

mshikaki

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 😊


End Note 

Did you enjoy this kenyan beef mshikaki recipe? Do share it with your friends and let’s get social!

Join our Facebook group: https://www.facebook.com/groups/230911247396161

Twitter: https://twitter.com/kaari_kitchen

Instagram: http://instagram.com/kaariskitchen/

Facebook: http://facebook.com/kaarikitchen/

Print Recipe
Kenyan Beef Mshikaki with Kachumbari Salsa
Cuisine Kenyan
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Cuisine Kenyan
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Clean and cube the beef and marinate it for 6 hours or overnight.
  2. 30 minutes before you begin prepping, soak the skewers in water. Also defrost the beef prior.
  3. Dice up the onions and peppers.
  4. Skewer the beef and vegetables as you like.
  5. Place the skewers on a hot grill and sear all sides first. Allow to cook as you baste with the remainder of the marinade.
  6. Serve with kachumbari and a side of your choice.
Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.