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:
10

Ingredients

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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Chicken Mishkaki

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