Mishakik: irresistible kebabs from Oman
Mishakik or kebabs are one of the most popular Omani dishes and are always on the menu at family gatherings, especially during Eid, the celebration marking the end of Ramadan. Grilled skewers of succulent meat, poultry, fish or vegetables are irresistibly delicious and easy to prepare. Let me take you to Oman, the land of frankincense and myrrh, with my recipe for spicy beef mishakik.
Kebab, as old as the Middle East itself
Kebab is derived from the Arabic word kabab, which means grilled meat. The term refers to the primary technique of cooking over an open fire, a simple but efficient method of preparation used for centuries by the nomadic peoples of the Middle East.
When you think of kebab, you probably think of Turkish shish kebab and doner kebab or Iranian chelou kebab with rice. While Turkey and Iran are the birthplaces of the kebab, each region of the Middle East has developed its own version of the dish over the centuries. Local customs and available ingredients played an important role. Oman, for example, developed its own version of the kebab: the mishakik.
To make mishakik, you marinate meat, chicken or fish in a mixture of tamarind (the button to the flavors of Thai cuisine), cumin, cinnamon, cardamom, black pepper and chili pepper. Once grilled, serve the kebabs on pita bread topped with spicy mayonnaise and grilled vegetables such as tomatoes, eggplant and onions or a fresh salad.
Ready to get started?
Recipe: Spicy beef mishakik
Ingredients:
For the kebabs:
- 750 g sirloin or rump steak
- 100 ml purified tamarind
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground chili pepper
- ½ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon sea salt
- 12 bamboo or metal skewers
- Pita bread
For the spicy mayonnaise:
- 1 clove garlic
- 1 egg yolk
- 2 teaspoons mustard
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 125 ml vegetable oil
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- A pinch of chili flakes
- 2 tablespoons Sriracha
-
Step 1: marinate the meat
Cut the meat into even 2.5 cm cubes.
Dilute the tamarind by adding the water. Mix the spices with the salt and add to the tamarind. You will get a thick marinade. Mix the meat in the marinade until each piece is well coated. Let the meat marinate in the refrigerator for 1 hour.
-
Step 2: Meanwhile, make the spicy mayonnaise
Press the garlic clove through a garlic press.
In a mixing bowl, add the egg yolks, mustard, garlic, salt and pepper. Whisk until well blended. Continue whisking while adding the oil slowly and gradually so that you get a nice emulsion. At the end, add a tablespoon of lemon juice, cumin, chili flakes, and the Sriracha.
Refrigerate your spicy mayonnaise.
-
Step 3: grill the kebabs
Prepare the barbecue or heat a cast iron grill. Thread pieces of marinated meat onto skewers. Grill the mishakik until the meat is nicely seared but still juicy inside. The cooking time will vary depending on the size of the pieces of meat.
Place the flatbread on the grill for a moment to warm up. Serve the mishakik on the flatbread with the spicy mayonnaise.
Grill some meaty tomatoes and sweet onions as a side dish with the mishakik. A mixed salad is also a good choice.
![SG Oman Cuisine 26]()
