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    Apr 2010
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    Default Mishkaki / East African Style BBQ Beef Shish Kebabs

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    Ingredients

    1 lemon; juiced
    1 tablespoon oil
    1 kiwi; peeled and quartered (Kiwi contains enzymes that tenderise meat)
    1 tomato; blanched and peeled and quartered
    2 inch piece of ginger; roughly chopped
    4 cloves garlic
    1/2 cup fresh coriander
    2-3 green chillies
    1 teaspoon freshly ground cumin
    1 level tablespoon paprika
    teaspoon turmeric
    2 teaspoons coriander and cumin powders
    salt to taste
    2 lb beef; cut into 2 inch chunks
    Also needed bamboo or wooden skewers,Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

    Method
    1. Place all the ingredients except for the beef in a liquidizer and blend

    2. Add to the meat, mix and marinate overnight in the Fridge.
    3. Taking care not to poke yourself, thread the meat onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
    4. Cook on an outdoor BBQ

    5. Serve with nan bread







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