Flavourful chicken mishikaki (Photo: iStock)

Embark on a culinary journey to East Africa with this tempting recipe for chicken mishikaki. Mishikaki, which means skewered meat, is a popular street food throughout the region, prized for its bold flavours and simplicity.

Prepare to awaken your taste buds and impress your guests with this easy-to-follow recipe.

So fire up the barbecue and get ready to savour the irresistible flavours of Chicken Mishikaki.


1 kg boneless chicken breast or thighs, cut into bite-sized cubes 1 onion, finely chopped 3 cloves garlic, minced 2 tablespoons fresh ginger, minced 2 tablespoons vegetable oil 2 tablespoons soy sauce 1 tablespoon lemon juice 1 tablespoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon chilli powder (adjust to taste) Salt and pepper to taste Bamboo skewers, soaked in water for at least 30 minutes


In a large mixing bowl, combine the chopped onion, minced garlic, minced ginger, vegetable oil, soy sauce, lemon juice, paprika, cumin, coriander, turmeric, chilli powder, salt and pepper. Mix well to make a marinade.


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Add the chicken cubes to the marinade, making sure they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavours to meld and the chicken to tenderise.

Preheat your barbecue to medium heat. If using charcoal, make sure the coals are evenly distributed and glowing red.

Thread the marinated chicken cubes onto the soaked bamboo skewers, leaving a little space between each piece.

Place the skewers on the preheated barbecue and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred around the edges.

Once cooked, remove the Chicken Mishikaki from the barbecue and serve hot with your favourite accompaniment such as rice, chapati or a fresh salad.