Mishkak

Ingredients

Quantities for 4 servings.

• 800 g Beef or lamb, in small cubes
• 3 tbsp Tamarind paste
• 6 clove Garlic
• 30 g Ginger
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Turmeric
• 1 tsp Ground red pepper
• 60 ml Vegetable oil
• 2 piece Onion, to serve
• 4 piece Flatbread, to serve
• to taste Salt and pepper

Method

1. Mix the tamarind, crushed garlic and ginger, all the spices, oil and salt into a marinade.
2. Cut the meat into one-and-a-half-centimetre cubes and coat it in the marinade.
3. Refrigerate for at least four hours, ideally overnight.
4. Thread the pieces onto skewers packed close, without gaps.
5. Get the coals hot — you should not be able to hold a palm above the grate for more than three seconds.
6. Grill a minute and a half on each of four sides, basting with the leftover marinade.
7. Slide the meat off the skewers into flatbread, add raw onion and serve at once.