Mishkaki (east African Meat Skewers)

Ingredients

• 2 tbsp white vinegar
• 50 ml vegetable oil
• 2 tbsp water
• 1 tsp thyme
• 1 tsp garlic powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp cayenne pepper
• ½ tsp paprika powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• ¼ tsp ground allspice
• 1 tsp garlic paste
• 1 tsp ginger paste
• to taste beef sirloin steak, in 1-inch cubes
• 80 g coriander

Steps

1. Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade.
2. Add the meat and toss well.
3. Transfer everything to a large ziplock bag.
4. Seal the bag.
5. Marinate in the refrigerator for 24–48 hours.
6. Take the meat out of the refrigerator, and give it at least an hour to come to room temperature.
7. Thread the meat on the skewers.
8. Preheat a charcoal grill for some time.
9. Grease the grill grate.
10. Place the skewers on the grate.
11. Cook until medium-done (internal temperature of 65°C / 145°F).
12. Serve hot with fresh coriander.