Chicken Mishkak #EattheWorld

Boneless, skinless, chunks of chicken marinated in warm spices before being basted with a fruity sauce while being grilled to a perfect deliciousness.

We are traveling to Oman this month as we continue to Eat the World.......

This month we are traveling to Oman, located in West Asia.  It is a rich country located on the Persian Gulf and ranks as one of the most peaceful countries in the world.  Their food is influenced by many cultures including Arab, Pakistani, Iranian, Indian, Asian, Meditteranean, and African. 

The dish that I'm sharing with you today is a popular street food influenced by these countries.  Mishkak can be made with any meat or seafood that has been marinated in spices before being skewered and grilled.

Check out all the wonderful Omani dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

•  Amy’s Cooking Adventures: Omani Bread (Khubz Ragag) 
• Culinary Cam: Squid Mishkak and Majboos 
• Sneha’s Recipe: Khabeesa- Oman 
• Kitchen Frau: Rosewater Lemonade 
• A Day in the Life on the Farm: Chicken Mishkak

Some of the recipes that I found included pureed fruit in the marinade.  Others used pureed fruit as a sauce to brush on the meat while grilling.  

I made a sauce, using mango, pineapple juice, lemongrass, jalapeno, and some brown sugar.  Those were items that I had on hand.  I made a lot of sauce so I set aside a half cup of the sauce and mixed it with some steamed brown rice that I served with the Mishkak.  It was a great accompaniment.

Entrees, Chicken

Entrees, Chicken

Omani

Yield: 4 servings

Author: Wendy Klik

Chicken Mishkak

Boneless, skinless, chunks of chicken marinated in warm spices before being basted with a fruity sauce while being grilled to a perfect deliciousness.

Prep time: 10 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 4-5 cloves garlic, minced
• 2 T ground coriander
• 1 T. ground ginger
• Juice of 1 large lime
• 1/4 c. olive oil
• large pinch of salt
• 8 boneless, skinless chicken thighs, cut into 1" chunks
• 1 c. frozen mango chunks, thawed
• 1/2 c. pineapple juice
• 1 t. lemongrass paste
• 1/2 c. brown sugar
• 1 jalapeno, seeded
• handful of cilantro leaves

Instructions

1. Place the garlic, coriander, ginger, lime juice, olive oil, and salt into a large plastic bag that seals. Add the chicken chunks, seal the bag, removing as much air as possible. Massage the marinade all over the chicken through the bag. Refrigerate for at least 4 hours.
2. Place the mango, pineapple juice, jalapeno, lemongrass paste, brown sugar, and cilantro into a food processor or blender and puree.
3. Thread the chicken onto skewers and place on a charcoal or gas grill over med high heat. Cook for about 5 minutes, flip the skewers and brush with some of the puree. Cook for another 3-4 minutes. Flip and brush with more of the puree. Cook for a minute or so until glaze sets then flip and cook the other side until glaze sets.

Nutrition Facts

Calories

603.25

Fat (grams)

23.38 g

Sat. Fat (grams)

4.26 g

Carbs (grams)

41.71 g

Fiber (grams)

5.25 g

Net carbs

36.44 g

Sugar (grams)

32.79 g

Protein (grams)

55.6 g

Sodium (milligrams)

223.82 mg

Cholesterol (grams)

214.7 mg

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Pinchos

Shish Tawook

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