2–3lbleg 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
½cupfresh lime juice
Salt to taste
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.