Tanzanian Grilled Meats & Creamy Stewed Greens

East Africa

Mishkaki & Mchicha


500g Beef, Chicken, or Lamb, cut into cubes
35g Garlic, minced finely
35g Ginger, minced finely
30ml Soy Sauce
30ml Oil
60ml Lemon Juice
5g Garam Masala
5g Curry Powder
5g Chili powder
Salt & Pepper

500g Amaranth or Spinach, shredded
1/4 Onion, thinly sliced
1 Tomato, thinly sliced
125ml Coconut Milk/Cream


Cut 500g of beef, chicken or other meat into 2cm cubes
Add 35g of finely minced garlic, 35g finely minced ginger, 30ml soy sauce, 30ml vegetable oil, 60ml fresh lemon juice, 5g garam masala, 5g curry powder, 5g chili powder, salt & Pepper.
Mix well, cover, and refrigerate for 2 hours.

Sauté 1/4 a thinly sliced onion in 30ml of oil over medium high heat.
Once translucent and soft, add in 500g of shredded amaranth or spinach leaves, and a thinly sliced tomato.
Season with salt, stir and sauté until the water releases from the leaves and evaporates.
Open a can of coconut milk and gently remove the cream from the top. Add this to the greens – about 125ml – and mix to incorporate.
Continue to cook until the cream thickens.

Grill the skewers over charcoal, or under a broiler for 10-15min, or until it reaches a safe internal temperature.

Serve the skewers on top of the greens.

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