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There’s something magical about mishkaki—the smoky, charred edges, the juicy, well-seasoned meat, and that unmistakable East African flair. But today, we’re switching things up and making Mishkaki Beef Short Ribs, packed with bold spices and grilled to perfection.
This recipe is super simple but trust me, the flavors are anything but basic! -Swahili food will never be basic…ever. If you’re a fan of street style skewered meats, this is the next best thing—tender, flavor packed ribs that will have you licking your fingers!
Mishkaki Beef Short Ribs
These Mishkaki Spiced Short Ribs are juicy, smoky, and packed with East African-inspired flavors
Ingredients
- 1 Pkt bone-in thin beef short ribs
- 2 tsp Black pepper
- 1 tbsp Ginger grated
- 1 tbsp Garlic Minced
- 1 tsp Cumin
- 1 tsp Coriander ground
- Salt to taste
- 1 Lemon Juiced
- 2 tbsp Vinegar
- 1 tsp Chilli flakes
Instructions
- In a bowl, mix black pepper, ginger, garlic, cumin, coriander, chili flakes, salt, lemon juice, and vinegar to create a marinade. Coat the short ribs well and let them sit for at least 1 hour, or overnight for a deeper flavor.
- Grill over medium-high heat for 3–4 minutes per side until slightly charred and cooked through.Pan-Sear & Braise by searing for 2–3 minutes per side, then adding a splash of water or broth, covering, and simmering on low for 30–40 minutes until tender.Oven-Bake at 180°C (350°F) for 40–50 minutes, loosely covered with foil. Remove foil for the last 10 minutes for a golden finish.
- Serve hot with fries, flatbread, or roasted veggies, and garnish with fresh coriander.
Did you try this recipe out?
How did it go? Comment below and if you took a pic, tag me @swahilifood on Instagram and hashtag it #swahilifood.
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