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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2–3 lb leg of lamb or sirloin beef cut into very small pieces – the size of tiny new potatoes
  • Ask the butcher to give you some pieces of lamb or beef fat too.
  • Thin metal skewers rubbed with oil


  • ½ cup fresh lime juice
  • Salt to taste
  • 2 tbsp oil
  • 2 tsp chilli powder
  • A little sugar
  • A sprinkling of crushed cloves


  • Prepare the marinade by mixing all the ingredients together in a large bowl.
  • Marinate the meat for 24 hours.
  • Heat up the coal barbecue until it is past the very hot stage and glowing.
  • Thread the meat and fat on to skewers, alternating them, no more than four to five pieces and spread out.
  • Cook slowly for at least fifteen minutes, turning frequently. Splash on marinade from time to time to deepen the taste and stop the meat drying out or burning.
  • When it is well done, remove it and serve on plates with thinly sliced cucumbers, oranges and a dollop of thick yoghourt, also pita bread if you like, but that would be a modern addition. You dip the hot (in both senses) meat into the cold yoghourt with your fingers and follow each bite of meat with a bite of cool cucumber or sweet/sour orange. Sometimes mishkaki makers would wrap the meat in thin, long slices of cucumber.