Chicken Kebabs (Omani Mishkak)

Hailing from Oman, mishkak is a popular street snack consisting of beef, chicken or mutton that is marinated, skewered and grilled to perfection. The meat is cut into bite-sized cubes, which are then typically marinated in a combination of various herbs and spices such as black pepper, cardamom, cloves, ginger, garlic, cayenne pepper, curry powder, cumin, cinnamon, salt, coriander, tamarind paste, raw papaya, salt, oil, and water. Apart from marinating it for a longer time, the secret to making a perfectly succulent mishkak requires removing the meat from the grill at the exactly right moment. This meat specialty is typically enjoyed with a spicy tamarind sauce or chili sauce and a fresh salad, and it can also be placed inside warm bread and served as a sandwich.

½ kg chicken breast, cut into thick pieces
1 Tbsp. cumin powder
1 Tbsp. tandoori masala
1 Tbsp. garlic powder
1 Tbsp. chili powder
½ Tbsp. black pepper, freshly ground
1 Tbsp. curry powder
sea salt
1 Tbsp. ginger/garlic paste
½ Tbsp. tamarind paste
extra-virgin olive oil
½ lemon, freshly juiced

In a clean glass bowl, combine all marinate ingredients (everything except the meat or chicken). Stir vigorously until everything is well mixed.

Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.

Place the marinated meat on skewers along with chunks of onion and green pepper or tomato (can be alternated with the meat).

Cook over an outdoor grill over hot coals or in the oven broiler until meat is done.

Serve hot with local bread.