Entree: Ethiopia – Afar – Afar Skewered Goat (Charcoal-grilled marinated goat skewers seasoned with regional Afar spices and spiced clarified butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 12 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless goat shoulder or leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) niter kibbeh (spiced clarified butter) or melted ghee
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) berbere spice blend
- 1 tsp (2 g) mitmita or cayenne pepper (adjust to heat preference)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 8–10 wooden or metal skewers (if wooden, soak skewers in water 30 minutes before using)
- 1 large (about 6 oz (170 g)) onion, cut into thick rings for grilling
- 1 lemon, cut into wedges, for serving
- Fresh cilantro or parsley, chopped, for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) boneless goat shoulder or leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) niter kibbeh (spiced clarified butter) or melted ghee
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) berbere spice blend
- 1 tsp (2 g) mitmita or cayenne pepper (adjust to heat preference)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 8–10 wooden or metal skewers (if wooden, soak skewers in water 30 minutes before using)
- 1 large (about 6 oz / 170 g) onion, cut into thick rings for grilling
- 1 lemon, cut into wedges, for serving
- Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

1. In a large bowl combine niter kibbeh, vegetable oil, berbere, mitmita, minced garlic, grated ginger, lemon juice, salt and pepper to form a thick marinade.
2. Add goat cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 2 hours and up to overnight to allow flavors to penetrate.
3. Thread marinated goat onto skewers, alternating with onion rings if desired, leaving a little space between pieces for even cooking.
4. Prepare a hot charcoal grill or preheat a gas grill to high; oil the grates. If using a grill pan, heat over high heat until smoking hot.
5. Grill skewers 3–5 minutes per side, rotating to get an even char and internal temperature of about 145–160°F (63–71°C) depending on desired doneness and goat tenderness. Baste once with any reserved marinade or a little melted niter kibbeh during grilling for extra gloss.
6. Remove from the grill and let rest 3–5 minutes. Serve hot with lemon wedges and a sprinkle of chopped cilantro or parsley. Traditionally served with injera, flatbread or steamed rice.