This tangy, zesty chicken dish is big on flavour and easy to prepare. Zaatar, a middle eastern spice mix which contains thyme, basil, oregano, sumac and sesame seeds, is the main spice I have used. If you don’t have zaatar use a mix of the herbs you can find.
Chef Jamal Hashi, co-owner (with his brother Sade Hashi) of Safari Express East African Restaurant in Minneapolis, Minnesota says: “I owe it to the Italians that I make a great marinara.” Hashi was born and raised in Mogadishu, the capital of Somalia, and immigrated to the US with his family as a teenager.
You have try this recipe if you want an appetizer or a side dish with attitude. The fragrance of the spices combined with the moist chicken is a marriage made in heaven!
Everyone along the East African coast will know mishkaki as we call these tender grilled meat or chicken skewers. This is one my favourite dishes. It reminds me so much of the street food we enjoyed as teenagers!
The mix of chicken, spices and delicate flavours of green coriander create an amazing aroma – the kind that wafts down the street and gets people sniffing in appreciation.