Chicken Kebabs | Mishkaki | Grilled on Charcoal
Chicken Kebabs | Mishkaki | Grilled on Charcoal
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Chicken kebabs | mishkaki are marinated in a blend of herbs and maziwa mala (Fermented milk / yoghurt / buttermilk), then grilled on skewers over charcoal, (infusing with a wonderful smokey flavour) until they acquire an attractive char and turn a delectable brown colour.

Course: Appetizer, Main Course
Serves: 3 people
Author: Kalyonge Agnes
Ingredients
For Marinade
  • 2/3 Cups Maziwa mala or fermented milk - You could substitute with buttermilk or plain unsweetened yoghurt
  • Freshly cracked black pepper to taste
  • 1/4 tsp Parsley flakes
  • 1/4 tsp Thyme
  • 1/2 tsp Red chilli powder
  • Rind of 1 lemon - or lime
  • 1/4 tsp Onion flakes
  • 1/8 cup Fresh lemon juice - 30 Ml
  • 1/3 cup Sunflower oil - 80 Ml or any oil of your choice
  • 1 tsp Ginger garlic paste
  • Salt to taste
  • 1 tsp Sugar - you could also use honey
For Chicken Kebabs | Mishakaki
  • 6 Pieces chicken thighs - boneless and skinless
  • 1 Large onion - divided into eighths
Directions
  1. Add all the marinade ingredients in to a bowl and mix thoroughly

  2. Divide the chicken thighs in half

  3. Add the chicken piece by piece ensuring that each is full coated before adding the next.

  4. Cover and leave to marinate in the fridge for thirty minutes.

  5. Skewer the chicken thigh pieces alternating with onion pieces

  6. Place on charcoal grill and grill the kebabs for fifteen to twenty minutes or until the juices from the chicken run clear.

  7. Leave to rest for about ten minutes then serve with an accompaniment of your choice.

Recipe Notes
  1. You could also bake these mishkaki in an oven set at 180 C for twenty five to thirty minutes or until the juices run clear.
  2. If you do not have a grilling basket, like I do, then just go ahead and use a regular grilling wire. Just ensure that you let each side grill foe about three to four minutes before attempting to turn the kebabs over to prevent them from tearing because they will still be stuck on the grill.