Recipe by @giftycooks
I love awaze tibs. If you have had them before, you are familiar with the sweet complex flavors of awaze sauteed with beef, onions, tomatoes, and jalapeno to yield a delicious meaty dish typically enjoyed with injera. Here is a weeknight, meal prep friendly take on a classic that is guaranteed to be a flavorful addition to your repertoire and a crowd pleaser. ~Yalemwork Teferra
Featured spice: Berbere | Ethiopian Chili Pepper Blend
Ingredients
- 1 ½ pound of boneless skinless chicken thighs
- 3 tomatoes
- 2 onions
- 1 bunch of cilantro
- ¼ cup of whole milk yogurt
- 2 tbsp of awaze (equal parts berbere and red wine)
- 2 cloves of garlic
- ¼ inch of ginger
- 1 tbsp of cumin
- 1 tbsp of coriander
- ½ tbsp of cardamom
How to make the kabobs
To start, pat dry your chicken thighs and cut into 1 inch pieces. Add to a large bowl with your spices, yogurt, and awaze. Mix well, cover and marinate for at least an hour (but longer if you can, the longer you let marinate the more flavorful it is!)
Be sure to soak your bamboo skewers in cold water for 30 minutes or more. This ensures that they don't burn while cooking - I learned this the hard way as you can see with the slightly burned ends of the kabobs…
Cut your veggies and place on your skewers alternating with the chicken. You can grill these or cook them in the oven at 375 degrees for 15-20 minutes alternating midway until done. I also like to broil them for 5 minutes to get that nice char. Once they are out of the oven, whisk some awaze with a bit of olive oil and brush these on the kabobs. Add some flaky sea salt, your chopped cilantro, and enjoy!!