🇪🇹 Ethiopian · Beef & Lamb Dishes
🍢 Ethiopian Spiced Beef Skewers
ሥጋ ጉርሻ — Siga Gursha
Ethiopian Beef Skewers — beef cubes marinated in berbere, kibbeh, garlic, and awaze, grilled over charcoal. Ethiopia's answer to the East African mishkaki — more elaborately spiced with the highland spice tradition.
Ethiopian beef skewers are the street food of Addis Ababa's evening markets — the berbere and kibbeh marinade produces a skewer of extraordinary flavour that the charcoal caramelises magnificently.
Ingredients
Equipment: Skewers, Charcoal grill
- 600g beef sirloin — cubed 3cm
- 2 tbsp berbere
- 2 tbsp kibbeh
- 3 garlic cloves — minced
- 1 tbsp ginger
- 1 tbsp awaze
- 1 tsp salt
Method
- Mix marinade. Coat beef cubes. Marinate 1 hour minimum.
- Thread onto skewers.
- Grill over medium-high charcoal: 3—4 minutes per side.
- The berbere should caramelise on the surface.
Chef Tips
- The berbere caramelises beautifully — medium-high heat is perfect.
- Awaze gives extra heat and depth.
Common Mistakes to Avoid
- Over-cooking — berbere burns at very high heat.
The Science
Berbere contains sugars from the dried chillies and onion powder — these caramelise on the beef surface during grilling, creating the characteristic deep red-brown crust.
Nutrition (per serving)
Health Benefits
- High protein.
- Berbere antioxidants.
Cultural Note
Ethiopian beef skewers are the food of Addis Ababa's evenings — the charcoal smoke and berbere fragrance drifting through the market streets.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Briefly on grill.
Serve with: Injera (ETH001), Ayib (ETH096), As street food