Entree: Ethiopia – Oromo – Fooni (Spiced grilled lamb skewers traditional to the Oromo region)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 10 g)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) berbere spice blend
- 2 tbsp (28 g) niter kibbeh or unsalted butter, melted (if unavailable, use 2 tbsp (30 ml) neutral oil)
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground cumin
- 2 tbsp (30 ml) water (to help coating)
- 8–10 metal skewers or soaked wooden skewers
- 1 tbsp (15 ml) vegetable oil for grilling or brushing
- Fresh cilantro or parsley for garnish (optional), about 2 tbsp (8 g)

Instructions

1. In a large bowl combine chopped onion, minced garlic, lemon juice, berbere, melted niter kibbeh (or oil), black pepper, salt, cumin, and 2 tbsp (30 ml) water to make a thick marinade.
2. Add lamb cubes and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate.
3. Thread marinated lamb onto skewers, leaving a little space between pieces to ensure even cooking.
4. Preheat a grill or cast-iron skillet to medium-high heat. Brush grates or pan with 1 tbsp (15 ml) vegetable oil.
5. Grill skewers 8–12 minutes, turning every 2–3 minutes, until exterior is nicely charred and internal temperature reaches 145°F (63°C) for medium-rare to medium, or cook longer to your preference.
6. Remove skewers and rest 5 minutes. Garnish with chopped cilantro or parsley if desired and serve hot with injera, flatbread, or steamed vegetables.