Chicken Mishkaki
(2021 Pairings – Tanzania and Zanzibar – Africa & the Middle East) From Tanzania - Tanzanian street-style chicken kebabs marinated in a flavorful blend of fresh garlic, coriander, ginger, lime and mango juice, then grilled over charcoal flame and glazed with mango chili tamarind sauce.
Total Time: 4.5 hours
Servings: 10Ingredients
2 Tablespoons garlic minced
2 Tablespoons ground coriander
2 Tablespoons minced ginger
3 Tablespoons lime juice
¼ cup olive oil
1 teaspoon kosher salt
4-½ lbs. chicken thighs cut into 1 inch chunks
1 cup DOLE Chef-Ready Cuts Mango Cubes thawed
2 cups mango puree
½ cup tamarind nectar
1 teaspoon serrano chile minced
2 Tablespoons fresh mint leaves minced
2 Tablespoons fresh cilantro minced
Directions
In a glass mixing bowl, combine the garlic, coriander, ginger, lime juice, oil and salt.
Use this marinade to coat the chicken and allow it to marinade for at least 4 hours.
Skewer the chicken and grill over open charcoal or under a broiler till cooked through.
While the chicken is cooking, take a small mixing bowl and whisk the remaining ingredients together. This will be your glaze to serve with each skewer.
Each serving is 3 skewers with 6 pieces of chicken per skewer.
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