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Ginger-Curry Grilled Chicken Kebabs
45 minutes Plus marinating
Mishkaki are grilled skewers of marinated meat from Zanzibar, an archipelago in the Indian Ocean, just off the coast of Tanzania. The islands’ cuisine represents a fusion of the people and cultures—Persian, Portuguese, Arabic—that once colonized or settled in the area. These kebabs are an adaptation of the mishkaki from “Feast: Food of the Islamic World” by Anissa Helou. Chunks of chicken are marinated in an aromatic mixture of ginger, garlic, spices, tomato paste and lemon juice before they’re skewered and grilled. Serve with warm naan and, if you like, plain yogurt for drizzling.
tablespoons grapeseed or other neutral oil
tablespoons tomato paste
01In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1¼ teaspoons salt and ½ teaspoon black pepper. Add the chicken and mix with your hands, rubbing the seasonings into the meat, until evenly coated. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours.