Chicken and turkey
Berbere, Ethiopia's signature spice blend, flavors chicken leg meat for cooking over embers. A long marinade lets the spices penetrate the meat, producing skewers that are lightly browned outside and juicy within.
Mix the berbere, garlic cloves, ginger, olive oil, lemon juice and salt. Coat the chicken leg meat thoroughly.
Cover the chicken and marinate in the fridge for at least 1 hour.
Thread the marinated chicken pieces onto skewers.
Cook the skewers over embers for 20 minutes, turning them. Take off the heat when lightly charred outside and cooked through inside.
Berbere is spicy, so take care when adjusting the salt. Ready-made berbere often contains salt too.
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