Entree: Djibouti – Northern Culinary Region – Kabab Djibouti (Grilled spiced skewered meat typical of Djibouti's northern coastal cuisine)

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 10 min

Cook 12 min

Additional 1 hr

Total 1 hr 22 min

Ingredients

- 1 lb (454 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 small onion, grated or finely chopped, approx. 3 oz (85 g)
- 2 tbsp (8 g) chopped fresh cilantro
- 8 wooden skewers, soaked in water for 30 minutes
- 1 lemon, cut into wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together olive oil, lemon juice, minced garlic, cumin, coriander, cardamom, smoked paprika, salt, and black pepper. Stir in grated onion and chopped cilantro to form the marinade.
2. Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour and up to overnight for best flavor.
3. Thread the marinated beef onto the soaked wooden skewers, distributing pieces evenly and leaving a little space between cubes for even cooking.
4. Preheat a grill or broiler to medium-high and oil the grates or rack. If using a grill, set for direct heat.
5. Grill skewers 8 to 12 minutes, turning every 2–3 minutes, until beef is nicely charred on the edges and reaches desired doneness (about medium). If broiling, place skewers 4–6 inches (10.2 to 15.2 cm) from heat and broil 6–10 minutes, turning once.
6. Remove skewers and let rest 5 minutes. Squeeze lemon wedges over the kababs and serve immediately with flatbread, rice, or a simple salad.

1. In a large bowl whisk together olive oil, lemon juice, minced garlic, cumin, coriander, cardamom, smoked paprika, salt, and black pepper. Stir in grated onion and chopped cilantro to form the marinade.
2. Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour and up to overnight for best flavor.
3. Thread the marinated beef onto the soaked wooden skewers, distributing pieces evenly and leaving a little space between cubes for even cooking.
4. Preheat a grill or broiler to medium-high and oil the grates or rack. If using a grill, set for direct heat.
5. Grill skewers 8 to 12 minutes, turning every 2–3 minutes, until beef is nicely charred on the edges and reaches desired doneness (about medium). If broiling, place skewers 4–6 inches from heat and broil 6–10 minutes, turning once.
6. Remove skewers and let rest 5 minutes. Squeeze lemon wedges over the kababs and serve immediately with flatbread, rice, or a simple salad.