Charcoal mishkak every Thursday night

My story

I taught mathematics for thirty years. On Friday nights my brothers and I always ended up at the corniche eating mishkak. When I retired I bought a grill, and my neighbours started sending their drivers with empty plates.

How I cook

Charcoal only, never gas. The beef sits in tamarind overnight, and I cook in small batches so nothing waits.

My signature dish

Fish comes from Muttrah market on Thursday morning. If the kingfish is not good, I tell you and we cook something else.