Moushkaki (Somali Barbecue)
Somalis are traditionally a nomadic people, and this recipe reflects that way of life. Moushkaki is easy to prepare and is traditionally cooked over an open fire, making this the perfect recipe for a modern barbecue.
- 1/2 cup fresh lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 pounds stew beef, cut into 1-inch cubes
1. In a bowl, combine all the ingredients except the beef. Add the beef, stir to coat, and refrigerate 6 to 8 hours, stirring occasionally.
2. Start the charcoal for the grill. Thread the beef onto skewers. When the charcoal has become partly white with ash, grill the beef until brown, turning frequently, about 10 minutes.Back to all recipesBack to top of page
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Tonton Jean's duck marinade—which can be used on other fowl such as goose, guinea hen, or even chicken—is a perfect blend of sweet and savory, typical of my uncle’s heritage, yet new to mine.
Just because you're cooking for one doesn't mean you can't have delicious, well-cooked meat. Sooo much better than a frozen dinner.