Smoked Ethiopian Lamb Skewers
A flavorful and aromatic dish that combines the rich flavors of Ethiopia with the smokiness of grilled lamb. Serve as an appetizer or main course.
Ingredients
- ●500g Lamb shoulder, cut into 1-inch cubesMake sure the lamb is at room temperature before assembling skewers.
- ●2 tbsp Mildly seasoned Ethiopian spice blendStore-bought or homemade, to taste.
- ●2 tbsp Vegetable oil for brushing
- ●4-6 Skewers for lambWooden or metal, depending on preference.
- ●1 large Onion, peeled and choppedRed or yellow onion works well.
- ●2 cloves Garlic, mincedTo taste, adjust accordingly.
- ●1 large Bell pepper, choppedAny color, e.g., red, yellow, or orange.
- ●1 lemon Zest of lemonOptional, for garnish.
- ●1/4 cup Fresh cilantro, choppedFor garnish, to taste.
Instructions
- 1
Preheat grill to medium-high heat (400°F/200°C).
- 2
In a small bowl, mix together Ethiopian spice blend, salt, and pepper.
- 3
Thread lamb cubes onto skewers, leaving a small space between each piece.
- 4
Brush skewers with vegetable oil and sprinkle with spice blend mixture.
- 5
Grill skewers for 5-7 minutes per side, or until lamb reaches an internal temperature of 145°F (63°C).
- 6
Meanwhile, grill onion, garlic, and bell pepper until tender.
- 7
Once lamb is cooked, let it rest for 2-3 minutes before slicing.
- 8
Serve skewers with grilled vegetables and garnish with lemon zest and chopped cilantro.
- 9
Serve immediately and enjoy!
- 10
Optional: Serve with a side of injera or rice for a more authentic Ethiopian meal.