🍢 Mishkak
Mishkak are thin skewers of beef marinated in tamarind, garlic, chili and lime, then grilled quickly over charcoal. The meat comes off chewy and tangy with a smoky char and a sour-spicy edge. In Oman they are sold hot from roadside grills in the evening and eaten straight from the stick, often with a squeeze of lime.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g beef sirloin, cut into thin strips
- 3 tbsp tamarind paste
- 4 garlic cloves, crushed
- 1–2 red chilies, chopped
- Juice of 1 lime
- Small bunch coriander, chopped
- 1 tbsp vegetable oil
- Salt
Method
- Mix tamarind, garlic, chili, lime juice, oil and salt into a marinade.
- Coat the beef strips and marinate for at least 2 hours, or overnight in the fridge.
- Thread the strips onto soaked wooden or metal skewers.
- Grill over hot charcoal or a grill pan for 2–3 minutes per side, until charred at the edges.
- Sprinkle with coriander and serve with lime wedges.
How to make it lighter
- Choose a lean cut such as sirloin and trim visible fat before marinating.
- Serve the skewers with a big tomato-cucumber salad instead of fries.
- Brush the marinade on rather than adding extra oil to the grill: 1 tbsp oil ≈ 120 kcal.
History
Mishkak is a popular street food in Oman and the wider Gulf, grilled on skewers over charcoal and especially loved at evening gatherings and during Eid. Today mishkak stalls are a familiar sight along Omani seafronts and at night markets.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →