Shekal Tibs Recipe

Marinate the Beef

In a medium bowl combine yogurt, lemon juice, minced garlic (3 cloves), berbere, 1 tsp kosher salt, and black pepper. Add the beef cubes and toss to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for quick flavor, up to 2 hours for deeper flavor).

Prepare Vegetables

While the beef marinates, cut the red onion into 1/2-inch wedges, core and cut the green bell pepper into 1-inch pieces, and cut tomatoes into 1-inch pieces. Slice optional jalapeño and mince the 2 cloves of garlic and ginger. Chop cilantro for garnish and set aside.

Heat Pan and Render Aromatics

Place a large heavy skillet or cast-iron pan over medium-high heat. Add neutral oil and 2 tablespoons of niter kibbeh (or butter). When the fat is hot and shimmering, add the sliced garlic and minced ginger. Sauté for about 30 seconds until fragrant, but do not brown.

Sear the Beef

Increase heat to high. Shake off excess marinade from the beef (reserve marinade juices). Add the beef cubes in a single layer, do not overcrowd — sear in batches if needed. Sear for 2–3 minutes without moving to get a good brown crust, then flip and sear another 1–2 minutes until nicely browned but not fully cooked through.

Cook Vegetables with Beef

Reduce heat to medium-high. Push beef to one side of the pan (or remove briefly if necessary) and add remaining 1 tablespoon niter kibbeh and the sliced onion and bell pepper. Sauté 3–4 minutes until the onions begin to soften and vegetables pick up color. Add the tomatoes and sliced jalapeño, and continue cooking 2–3 minutes until tomatoes begin to break down.

Finish with Reserved Marinade and Simmer

If the pan looks dry, add up to 2 tablespoons water or beef stock. Pour in any reserved marinade juices and sprinkle remaining 1/2 tsp kosher salt (adjust to taste). Stir to combine, lower heat to medium-low, and simmer gently 3–5 minutes until beef is cooked to desired doneness and flavors meld. Avoid overcooking beef so it remains tender.

Final Fat and Seasoning

Turn off heat and swirl in the remaining butter or niter kibbeh (if using 3 tbs total, add any remaining portion now) to gloss the sauce. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice as desired.

Transfer shekal tibs to a warm serving dish. Sprinkle chopped cilantro on top and serve immediately with lemon wedges on the side. Traditional accompaniments: injera, rice, or flatbread.