Tanzanian Goat Mishkaki

📍 Where this dish comes from: Kenya · Great Rift Valley
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Mishkaki — marinated meat skewers sold from street carts and grill stands across Tanzania — are made with beef just as often as goat, but the goat version has its own following, especially among cooks who prefer its leaner bite. The marinade here leans on the same curry-and-citrus base as this book’s beef mishkaki, adjusted slightly for goat’s shorter cooking window.

What You’ll Need

Tanzanian Goat Mishkaki

Skewered, marinated, and grilled — Tanzania's answer to the region's shared love of goat.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: East African

Servings: 6 servings

Calories: 350kcal

Ingredients

• 3 lb boneless goat cubed
• 3 tbsp oil
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp curry powder
• 1 lemon juiced
• Salt and pepper to taste

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Instructions

• Whisk together oil, garlic, ginger, curry powder, and lemon juice in a bowl.
• Add goat, tossing to coat thoroughly. Cover and marinate at least 2 hours, or overnight for best flavor.
• Thread goat onto skewers and bring to room temperature before grilling.
• Grill over medium-high heat, turning occasionally, 12–15 minutes until well charred outside and cooked through.
• Rest 5 minutes before serving.

Nutrition

Serving: 1serving | Calories: 350kcal | Protein: 34g | Fat: 20g | Fiber: 1g

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Health Benefits

• Goat is naturally lower in saturated fat than most cuts of beef while remaining rich in protein.
• Curry powder’s turmeric content provides curcumin, a compound studied for anti-inflammatory properties.
• Lemon juice adds vitamin C with essentially no carbohydrate cost.

Pairs Well With

• Tanzanian Coconut & Herb Salad, Zanzibar Style
• Tanzanian Grilled Vegetables, Coconut Marinade