Entree: Ethiopia – Afar – Afar Grilled Camel (Marinated and charcoal-grilled camel meat seasoned in the Afar regional style)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) camel meat (shoulder or leg), trimmed and cut into 6 large steaks, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp (45 ml) neutral oil (vegetable or sunflower)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 tbsp (20 g) berbere spice blend (adjust to heat preference)
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 tbsp (15 ml) honey or sugar (optional, to balance heat)
- 2 tbsp (30 g) niter kibbeh or melted butter for basting (optional)
- 1 small red onion, sliced, about 2 oz (55 g) for serving
- Fresh cilantro or parsley, chopped, for garnish
- Injera, flatbread, or rice, for serving

Instructions

1. In a bowl whisk lemon juice, oil, minced garlic, berbere, black pepper, salt, and honey if using. Place the camel steaks in a shallow dish or resealable bag and pour the marinade over the meat, ensuring each piece is coated. Marinate in the refrigerator at least 2 hours and up to overnight.
2. Prepare a charcoal grill or preheat a gas grill to medium-high with a hot zone for searing. Remove meat from marinade and let excess drip off; reserve marinade for brushing if desired (do not use raw marinade to baste unless boiled).
3. Sear the steaks over direct heat 3–5 minutes per side depending on thickness, turning once, until a charred crust forms and internal temperature reaches about 145°F (63°C) for medium-rare to medium doneness. For tougher cuts, cook a bit longer until tender.
4. In the final minute of grilling, baste with melted niter kibbeh or butter for added aroma, and briefly char the sliced onion alongside the meat.
5. Let the grilled camel rest 5 minutes, slice against the grain, garnish with chopped cilantro or parsley, and serve with injera, flatbread, or rice and the grilled onions.