Ethiopian cuisine's signature spice blend, berbere, prepares chicken thighs for the coals in this recipe. A long marinade lets the spice work into the meat, and the result off the grill is lightly charred outside while staying juicy inside.
Mix the berbere, garlic cloves, ginger, olive oil, lemon juice and salt. Coat the chicken thighs thoroughly.
Cover and marinate the chicken in the fridge for at least 1 hour.
Thread the marinated chicken pieces onto skewers.
Grill the skewers over the coals, turning, for 20 minutes until lightly charred outside and cooked through inside.
Because berbere blend is spicy, be careful when adjusting the salt, as store-bought berbere often already contains salt.
If you cannot find berbere, you can mix your own from paprika, cumin and ginger; it won't fully capture the depth of the ready-made blend, but it comes close.
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