A long way from Africa, Mishkak has extensively become a local delicacy. Hot spots in the evening can be seen with vendors fanning the flames of their grills at every corner of Oman. Cubes of meat are marinated and then skewered and grilled on coal until tender, the result is succulent, moist and delicious barbecued meat morsels.
Ingredients for the marinate mix
½ Kg Chicken breast (Cut into thick pieces)
1 tbsp. Cumin powder
1 tbsp. Tandoori masala
1 tbsp. Garlic powder
1 tbsp. Chili powder
½ tbsp. Ground black pepper
1 tbsp. Curry powder Salt to taste
1 tbsp. ginger/garlic paste
½ tbsp. Tamarind paste
Juice of ½ lemon
In a clean glass bowl, combine all marinate ingredients (everything except the meat or chicken). Stir vigorously until everything is well mixed.
- Add the meat to the marinate, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
- Place the marinated meat on skewers along with chunks of onion and green pepper or tomato (can be alternated with the meat)
- Cook over an outdoor grill over hot coals or in the oven broiler until meat is done.
- Serve hot with local bread