I LOVE, love chicken, and I can have it any type of way, whether stewed, grilled, baked, stuffed, or fried, chicken is jut the easiest and most delicious meal that you can whip up with very minimal effort. Today I offer you baked MSHIKAKI. The mshakiki are meat skewers, they can be any meat you
prefer, from beef, chicken, pork, lamb even goat meat. They are usually spiced
with chili, ginger, masala, or other local spices and are marinated with oil,
salt, pepper, and lemon whether it’s dry run spices or marinating in the liquid
marinating sauce. You can bake, grill, or even fry the mshikaki, and the
skewers are often filled with the meat alternating with vegetables or you can
choose to have the meat on its own.
Ingredients
For the Marinade:
- 2
pounds of boneless, skinless chicken thighs, cut into bite-sized pieces - 1/4
cup of plain yogurt - 2
tablespoons of vegetable oil - 2
cloves of garlic, minced - 1-inch
piece of ginger, grated - 1
teaspoon of paprika - 1
teaspoon of cumin powder - 1/2
teaspoon of coriander powder - 1/2
teaspoon of turmeric - Salt
and pepper to taste
For the Skewers:
- Wooden
skewers (soaked in water for 30 minutes)
Directions
- Prepare
the Marinade: - In a
large bowl, combine yogurt, vegetable oil, minced garlic, grated ginger,
paprika, cumin powder, coriander powder, turmeric, salt, and pepper. Mix
until you have a smooth, creamy marinade. - Marinate
the Chicken: - Add
the chicken pieces to the marinade, ensuring they are well coated. Cover
the bowl with plastic wrap and refrigerate for at least 2 hours, or
ideally, overnight for the best flavor. - Preheat
the Oven: - Preheat
your oven to 375°F (190°C) and line a baking sheet with parchment paper. - Skewer
the Chicken: - Thread
the marinated chicken pieces onto the soaked wooden skewers. Leave a
little space between each piece for even cooking. - Bake
the Mshikaki Chicken: - Place
the skewers on the prepared baking sheet and bake for 20-25 minutes, or
until the chicken is cooked through and has a slight char on the edges. - Serve
and Enjoy: - Remove
the skewers from the oven and let them cool for a minute. Serve your
delicious baked Mshikaki chicken with your favorite dipping sauce or a
side of naan bread and a fresh salad. Enjoy!
Baking Mshikaki chicken is a fantastic way to enjoy this East African delicacy without the need for a grill. The marinated chicken becomes tender and flavorful, making it a hit at any gathering or weeknight dinner. Give this recipe a try, and you won’t be disappointed!
FAQs
1. Can I use chicken breast instead of chicken thighs?
- Yes,
you can use chicken breast if you prefer leaner meat. However, chicken
thighs are recommended for their juiciness and flavor.
2. How long should I marinate the chicken for?
- Marinate
the chicken for at least 2 hours, but overnight marinating yields the best
results.
3. What dipping sauce pairs well with Mshikaki chicken?
- Tzatziki
sauce, mint chutney, or a simple yogurt and cucumber dip are excellent
choices.
4. Can I grill the Mshikaki chicken instead of baking it?
- Yes,
you can grill the skewers over medium-high heat until they are cooked
through and have a nice char.
5. Is Mshikaki chicken spicy?
- The
level of spiciness depends on your preference. You can adjust the amount
of paprika and chili powder in the marinade to make it spicier or milder.
Serve with rice, chapatti, or Ugali
as an appetizer.
Source: Nairobi Kitchen