Shekla Tibs Recipe

Trim and Marinate

Trim excess fat from the beef and cut into 1-inch cubes. In a bowl combine yogurt, lemon juice, minced garlic (2 cloves), minced ginger, fine salt, black pepper, and 1 tsp berebere. Add the beef cubes and toss to coat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (up to overnight) to tenderize and infuse flavor.

If using wooden skewers, soak them in water 30 minutes to prevent burning. Preheat a grill, broiler, or oven to high (about 450–500°F / 230–260°C). If you have a hot clay oven or charcoal setup, prepare it so the coals are hot and glowing.

Thread marinated beef cubes onto skewers, leaving a small gap between pieces so heat circulates and they cook evenly. Reserve any marinade juices for later use in the sauce.

In a heavy skillet over medium heat, melt 3 tbsp niter kibbeh (or ghee/clarified butter). Add the thinly sliced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the remaining 3 cloves minced garlic and the chopped rosemary/koseret (if using). Cook 30–60 seconds until aromatic. Stir in the diced tomato and 1 tbsp tomato paste; cook 3–4 minutes until the tomato begins to break down.

Place the beef skewers on the hot grill, broiler rack, or close to the hot coals. Cook 2–3 minutes per side for medium-rare to medium depending on thickness, rotating to get an even char—total 6–10 minutes. For safety and doneness, cook to at least 145°F (63°C) for medium-rare; adjust as preferred. Remove skewers and let rest 3–5 minutes.

While the skewers rest, add the reserved marinade and 1 cup beef stock (or water) to the skillet with the onion-tomato base. Stir in 1 tsp mild berbere or smoked paprika, 1 tsp salt, 1/2 tsp black pepper. Simmer gently for 4–6 minutes, reducing slightly to a saucy consistency. Taste and adjust seasoning.

If you want more color/char on the meat in the pan, slide the beef off the skewers and finish 1–2 minutes per side in the skillet with the sauce to coat and caramelize lightly. Otherwise, transfer whole skewers to the sauce just to warm and glaze.

Spoon a layer of the hot onion-tomato-herb sauce onto a serving platter or individual plates. Arrange the hot skewers on top (or plate the meat removed from skewers) and spoon additional sauce over the meat. Garnish with chopped fresh parsley and lemon wedges.

Serve immediately with warm injera (or rice). Warning: consume thoroughly cooked beef; raw or undercooked meats may increase risk of foodborne illness.