#98: Oman – Mishkaki and Khubz

As we near the end of summer (though it will remain quite hot in DC for at least another month) I wanted to get in one more kebab for good measure. This beef kebab, Mishkaki, hails from multiple countries in Africa and Asia but I’m going to attribute it to Oman. The key to getting a tender meat on this is a long marinade time (I feel like a broken record on this point but it’s an important one). This is particularly important on cheaper cuts of meat, like the stew meat I used. The marinade includes turmeric and cumin, among other spices. One important adjustment that I always make is to cut down on the oil used in the marinade. I typically cut by 1/2 or 1/3 which can make the other spices pop a bit more, but I personally love that. I think you could equally cut back on the marinade ingredients if you’re concerned about too much spice, but this is a pretty forgiving recipe. I made it as kebabs as instructed and served with a wild rice plus the best surprise…this omani bread.

The bread is three simple ingredients: flour, bread, and salt. So how is it so good? I can’t explain it but I loved including this on the side. I had cut the recipe in half but I was informed/encouraged by Matt to not do that again. hahaha

Recipes used: https://weeatatlast.com/mishkaki-recipe-mshakiki/ and https://www.internationalcuisine.com/omani-bread/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? Yes (in fact we plan to do so for family this weekend).

Additional Notes: I’ve always enjoyed long beef marinades and on the rare occasions when I would eat beef, this is how I liked it. This along with the recent Korean beef marinade may be my new go-to recipes for beef kebabs moving forward.

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