If you’ve ever strolled through the vibrant streets of Zanzibar, you’ve probably caught the mouthwatering aroma of Mishikaki sizzling on an open flame. These flavorful, spice-marinated meat skewers are an East African street food staple, drawing influence from Arabic, Indian, and Swahili culinary traditions. Whether served with fluffy chapati, fragrant pilau, or a side of tangy kachumbari salad, Mishikaki is the ultimate crowd-pleaser.
The dish originates from the coastal regions of East Africa, where trade routes brought a fusion of bold spices like cumin, paprika, and garlic. Today, Mishikaki is enjoyed across Tanzania and Kenya, particularly in Stone town Zanzibar, where fresh seafood versions are also popular.
Now, let’s bring a taste of Zanzibar to your kitchen with this easy and delicious Mishikaki recipe!
Zanzibar-Style Mishikaki Recipe
Ingredients
- 500g beef or chicken (cut into bite-sized cubes)
- 3 tbsp plain yogurt
- 2 tbsp vegetable oil
- 1 tbsp fresh lemon juice
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp chili flakes (optional, for extra heat)
- 1 tsp salt
- 1 tbsp tomato paste
- 1 tbsp honey or brown sugar (for caramelization)
- Bamboo skewers (soaked in water for 30 minutes)
Instructions
- Marinate the Meat
In a large bowl, mix yogurt, vegetable oil, lemon juice, tomato paste, honey, and all the spices. Add the meat cubes and toss until fully coated. Cover and let it marinate for at least 2 hours (or overnight for deeper flavor). - Prepare the Skewers
Thread the marinated meat onto the soaked skewers, leaving a little space between each piece to allow even cooking. - Grill to Perfection
- Outdoor Grill: Preheat your grill to medium-high heat and cook the skewers for about 10–12 minutes, turning occasionally until nicely charred.
- Stovetop: Heat a grill pan or skillet over medium heat and cook the skewers for 8–10 minutes, turning to ensure even cooking.
- Oven: Place the skewers on a lined baking sheet and broil for 10 minutes, flipping halfway through.
- Serve & Enjoy!
Serve hot with a side of kachumbari (tomato-onion salad), grilled plantains, or fluffy chapati. For an authentic touch, pair it with a spicy mango or tamarind chutney.
Tips for the Best Mishikaki
- Tenderize the meat by marinating overnight. The yogurt helps break down the proteins, making the meat juicy and tender.
- Don’t skip the honey! It helps caramelize the skewers for that signature street-food char.
- Try seafood or lamb for a different twist—prawns and octopus are local favorites in Zanzibar!
Mishikaki is not just a meal; it’s a sensory experience—the smoky aroma, bold spices, and juicy tenderness will transport you straight to the bustling streets of Zanzibar. Try it for your next BBQ night or as a flavorful weeknight dinner!
Would you love more East African recipes? Subscribe to my blog for more street food favorites!