Baked Chicken Mshikaki: A Flavorful Twist on a Classic Dish

I LOVE, love chicken, and I can have it any type of way, whether stewed, grilled, baked, stuffed, or fried, chicken is jut the easiest and most delicious meal that you can whip up with very minimal effort. Today I offer you baked MSHIKAKI. The mshakiki are meat skewers, they can be any meat you prefer, from beef, chicken, pork, lamb even goat meat. They are usually spiced with chili, ginger, masala, or other local spices and are marinated with oil, salt, pepper, and lemon whether it’s dry run spices or marinating in the liquid marinating sauce. You can bake, grill, or even fry the mshikaki, and the skewers are often filled with the meat alternating with vegetables or you can choose to have the meat on its own.

Ingredients

For the Marinade:

• 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup of plain yogurt
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon of paprika
• 1 teaspoon of cumin powder
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of turmeric
• Salt and pepper to taste

For the Skewers:

• Wooden skewers (soaked in water for 30 minutes)

Directions

1. Prepare the Marinade:
• In a large bowl, combine yogurt, vegetable oil, minced garlic, grated ginger, paprika, cumin powder, coriander powder, turmeric, salt, and pepper. Mix until you have a smooth, creamy marinade.
2. Marinate the Chicken:
• Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally, overnight for the best flavor.
3. Preheat the Oven:
• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Skewer the Chicken:
• Thread the marinated chicken pieces onto the soaked wooden skewers. Leave a little space between each piece for even cooking.
5. Bake the Mshikaki Chicken:
• Place the skewers on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and has a slight char on the edges.
6. Serve and Enjoy:
• Remove the skewers from the oven and let them cool for a minute. Serve your delicious baked Mshikaki chicken with your favorite dipping sauce or a side of naan bread and a fresh salad. Enjoy!

Baking Mshikaki chicken is a fantastic way to enjoy this East African delicacy without the need for a grill. The marinated chicken becomes tender and flavorful, making it a hit at any gathering or weeknight dinner. Give this recipe a try, and you won't be disappointed!

FAQs

1. Can I use chicken breast instead of chicken thighs?

• Yes, you can use chicken breast if you prefer leaner meat. However, chicken thighs are recommended for their juiciness and flavor.

2. How long should I marinate the chicken for?

• Marinate the chicken for at least 2 hours, but overnight marinating yields the best results.

3. What dipping sauce pairs well with Mshikaki chicken?

• Tzatziki sauce, mint chutney, or a simple yogurt and cucumber dip are excellent choices.

4. Can I grill the Mshikaki chicken instead of baking it?

• Yes, you can grill the skewers over medium-high heat until they are cooked through and have a nice char.

5. Is Mshikaki chicken spicy?

• The level of spiciness depends on your preference. You can adjust the amount of paprika and chili powder in the marinade to make it spicier or milder.

Serve with rice, chapatti, or Ugali as an appetizer.

Baked Chicken Mshikaki – FAQs

1. What is Chicken Mshikaki?

Chicken Mshikaki is a popular East African street food consisting of marinated chicken pieces skewered and grilled or baked, often flavored with a blend of spices and sometimes served with a tangy or spicy sauce.

2. How is baked Mshikaki different from grilled?

Baked Mshikaki is cooked in the oven rather than over an open flame, which makes it easier to prepare indoors while still achieving tender, flavorful chicken.

3. What spices are commonly used in Mshikaki marinade?

Typical spices include garlic, ginger, paprika, curry powder, cumin, coriander, chili powder, lemon juice, and sometimes soy sauce or vinegar.

4. Can I use other meats for Mshikaki?

Yes, beef, lamb, or fish can also be used, though chicken is the most common.

5. How do I prevent the chicken from drying out when baking?

Marinate well in advance and bake at moderate temperature. Basting occasionally or covering with foil helps retain moisture.

Nutrition Card – Approx. per serving (150g cooked chicken mshikaki)

Nutrient	Amount	% Daily Value (DV)	Notes
Calories	280 kcal	—	Moderate calorie source
Protein	35 g	70%	High protein content
Carbohydrates	5 g	2%	From marinade ingredients
Sugars	2 g	—	Minimal sugar
Fat	12 g	18%	From chicken and marinade oil
Fiber	1 g	4%	From spices and marinade

Dietary Compatibility & Notes

Diet Type	Compatible?	Suggestions
Gluten-Free	✅ Yes	Use gluten-free soy sauce or tamari
Dairy-Free	✅ Yes	No dairy ingredients
Low-Carb/Keto	✅ Yes	Low in carbs, high in protein
Paleo	✅ Yes	Use natural spices and oils
Vegetarian/Vegan	❌ No	Contains chicken

Serving Tip:

Serve baked chicken mshikaki with a fresh salad, ugali, or pilau rice, and a side of kachumbari (fresh tomato and onion salad).

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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