Mishkaki Kabobs with Grilled Lemons and Cucumber Salad

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week.

Total Time: 30 min

Servings: 2–4

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Ingredients

• 5 skewers, if using wooden skewers, soak in water while preparing the kabobs

• 2-10 ounce packages Pre petite sirloin

• 6 cloves garlic, minced, about 2 tablespoons

• 1 to 2 thai red chilis, sliced thin, divided

• 1 1/2 inch piece of fresh ginger, peeled and minced, about 2 tablespoons

• 1 tablespoon brown sugar

• 1 teaspoon kosher salt

• 1 tablespoon double concentrate tomato paste

• 2 teaspoons garam masala

• 3 tablespoons fresh lemon juice, divided

• 1 large red onion, peeled and cut in to 2 inch wedges

• 1 small red onion, finely diced, about 1/4 cup

• 2 1/2 cups Persian cucumbers, washed, unpeeled, and sliced thin

• 1 teaspoon dried dill leaves

• 1 to 2 lemons, halved and brushed lightly with neutral cooking oil

Instructions:

1. Remove steaks from package, blot dry with paper towel and cut in to 1 1/2 to 2 inch cubes. Place in a bowl and set aside.

2. Crush the garlic, about 2 teaspoons of the sliced chili, ginger, brown sugar, and salt with a mortar and pestle, or blend to a paste using a mini food processor. Add tomato paste, garam masala, and 2 tablespoons of the fresh lemon juice. Blend to combine then mix thoroughly with the cubed sirloin, coating all sides. Set aside while preparing the cucumber salad, up to 1 hour.

3. In a medium bowl, mix onion, cucumbers, and reserved sliced chilis with 1 tablespoon of the fresh lemon juice. Add dill and toss to coat. Chill salad until ready to serve.

4. Thread skewers, alternating the cubed sirloin and red onion. Reserve any mishkaki rub and use to baste the kabobs.

5. Heat grill to medium high heat and place the lemons, cut side down, on the cooler section of the grill. Add kabobs and grill for about 2 minutes, then turn. Baste the kabobs with reserved rub mixture. Cook another 2 minutes then flip, cooking kabobs for a total of 8 to 9 minutes for medium rare. Discard unused mishkaki mix.

6. Remove lemons and kabobs to a clean platter. Squeeze about 1 tablespoon of grilled lemon juice over the cucumber salad and toss.

7. Serve kabobs with chilled salad and grilled lemons.