Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 700 grams of lamb shoulder cubes with 3 tablespoons of berbere spice blend, 1-inch of grated fresh ginger, 1-inch of grated fresh galangal, 1 tablespoon of crushed Ethiopian mustard seeds, 4 minced cloves of garlic, 1 tablespoon of lime juice, 1 teaspoon of honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper; mix thoroughly to coat all the lamb.

2. 2

   Cover the bowl and refrigerate the marinating lamb for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld.

3. 3

   Preheat your grill or charcoal pit for fire-roasting to medium-high heat, ensuring a consistent temperature.

4. 4

   Thread the marinated lamb cubes onto metal skewers, leaving a small space between each piece for even cooking.

5. 5

   Place the skewers on the preheated grill and fire-roast for 15-20 minutes, turning every few minutes, until the lamb is charred on the outside and cooked to your desired doneness.

6. 6

   In a small saucepan, melt 2 tablespoons of niter kibbeh over medium heat, then sauté 1 medium finely chopped red onion until softened, about 5-7 minutes.

7. 7

   Serve the fire-roasted lamb skewers immediately, drizzling with the sautéed red onion mixture, and garnish with fresh cilantro or finely chopped green chilies.