Omani Mishkak

Ingredients

• 800 g beef sirloin or rump, cut into 3 cm cubes
• 100 g green papaya, peeled and chopped
• 3 tbsp grated fresh ginger
• 5 garlic cloves
• 3 red chillies, deseeded
• 4 tbsp tamarind paste
• 3 tbsp white vinegar
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp ground black pepper
• 1.5 tbsp salt
• 2 tbsp vegetable oil, plus extra for brushing
• 2 tbsp tamarind paste for the sauce
• 1 tbsp date syrup
• 1 tsp chilli powder
• 3 tbsp hot water
• Flatbread, to serve

Before you cook

• Cut the beef into even 3 cm cubes, big enough to hold on a skewer but small enough to cook fast.
• Peel and chop the green papaya, which tenderises the meat as it marinates.
• Soak 12 wooden skewers in cold water for 30 minutes if you are not using metal ones.
• Whisk the sauce tamarind, date syrup, chilli powder and hot water together and set the bowl aside.

Steps

1. Blend the papaya, ginger, garlic and red chillies to a paste in a food processor.
2. Add the tamarind paste, vinegar, cumin, turmeric, black pepper, salt and oil and blend again until smooth.
3. Pour the marinade over the beef cubes in a bowl and mix with your hands until every piece is coated.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight for the best texture.
5. Take the beef out of the fridge 30 minutes before cooking.
6. Thread 4 or 5 cubes onto each skewer, pushing them close together but not squashed.
7. Heat a charcoal grill until the coals glow white, or heat a griddle pan until it is smoking.
8. Lay the skewers over the heat and grill for 3 minutes without moving them, so a dark crust forms.
9. Brush the tops with oil, turn the skewers and grill for another 3 minutes.
10. Keep turning and brushing for a further 2 to 4 minutes, until the edges are charred but the centres are still pink and juicy.
11. Rest the skewers on a warm plate for 3 minutes.
12. Serve piled on flatbread with the tamarind sauce spooned over.