Entree: Ethiopia – Afar – Afar Camel Kebabs (Charcoal-grilled skewers of marinated camel meat seasoned with Afar regional spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) camel meat, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) berbere spice blend
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced (approx. 100 g)
- 1 tbsp (15 ml) honey or 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) water, to loosen the marinade if needed
- 12 metal or wooden skewers (wooden skewers soaked in water for 30 minutes before use)

Instructions

1. In a large bowl combine vegetable oil, berbere, minced garlic, lemon juice, ground coriander, ground cumin, salt, black pepper, honey (or brown sugar), and 2 tbsp (30 ml) water to make a marinade. Whisk until smooth.
2. Add the cubed camel meat and sliced onion to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 2 hours and up to overnight for best flavor.
3. Preheat a grill or charcoal brazier to high heat (you want a hot fire for quick searing). If using wooden skewers, soak them beforehand.
4. Thread marinated meat cubes and pieces of onion onto skewers, leaving a little space between pieces for even cooking.
5. Oil the grill grates lightly and grill the kebabs for 8–12 minutes, turning every 2–3 minutes, until the exterior is charred in spots and the meat is cooked through but still juicy (cooking time will vary with cube size and grill temperature).
6. Remove kebabs from the grill and let rest 3–5 minutes. Serve hot off the skewers with flatbread or rice and sliced lemon.