Kenyan Beef Skewers (Mishkaki) with Kachumbari Salad

Ingredients

• 1.5 lb Beef Cubes
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Ginger
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 medium Tomatoes
• 1 medium Red Onion
• 1 medium Cucumber
• 2 tbsp Cilantro
• 2 tbsp Lime Juice

Instructions

1. 1Cut the 1.5 lb beef cubes into 1-inch cubes.
2. 2In a medium bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 4 cloves minced garlic, 1 tsp grated ginger, 1 tsp chili powder, 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, 1 tsp salt, and 0.5 tsp black pepper. Add the beef cubes to the bowl and toss to coat them evenly in the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
3. 3While the beef is marinating, prepare the kachumbari salad. Dice the 2 medium tomatoes, 1 medium red onion, and 1 medium cucumber into small, bite-sized pieces. Chop the 2 tbsp cilantro.
4. 4In a separate medium bowl, combine the diced tomatoes, diced red onion, diced cucumber, and chopped cilantro. Stir in the 2 tbsp lime juice. Season the kachumbari salad with a pinch of salt and black pepper to your preference.
5. 5Thread the marinated beef cubes onto skewers, ensuring not to pack them too tightly. If using wooden skewers, soak them in water for at least 30 minutes before threading the beef to prevent burning.
6. 6Preheat your grill to medium-high heat. The grill surface should be around 400-450°F (200-230°C).
7. 7Place the skewers on the preheated grill. Cook for 8-10 minutes, turning the skewers every 2-3 minutes, until the beef is browned on all sides and cooked through. For medium-rare, the internal temperature should be 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).
8. 8Remove the beef skewers from the grill and let them rest for 2-3 minutes before serving. Serve the Kenyan beef skewers immediately with the prepared kachumbari salad.

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