Ethiopian-style Grilled Meat Platter

Ingredients

In this Ethiopian adaptation of the Argentinian Parrillada, we incorporate the distinct flavors of Ethiopian cuisine. The original dish typically consists of grilled meats seasoned with salt and pepper, while our Ethiopian-style version incorporates the iconic Ethiopian spice blends, berbere and mitmita, to infuse the meats with a rich and complex flavor profile. Additionally, we serve the grilled meats with injera, a traditional Ethiopian flatbread, instead of the usual accompaniments found in the Argentinian cuisine. We alse have the original recipe for Parrillada (Argentina), so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 4 tablespoons berbere spice blend 4 tablespoons berbere spice blend
• 2 tablespoons mitmita spice blend 2 tablespoons mitmita spice blend
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt, to taste Salt, to taste
• Injera, for serving Injera, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, lamb, and chicken.
2. 2.
   Add the berbere spice blend, mitmita spice blend, minced garlic, olive oil, and salt to the bowl. Mix well to ensure all the meat is coated with the spices. Marinate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers, alternating between beef, lamb, and chicken.
5. 5.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Ethiopian-style Grilled Meat Platter with injera on the side.

Treat your ingredients with care...

• Beef — For a more tender result, choose cuts like sirloin or ribeye.
• Lamb — Opt for boneless leg of lamb for easy cubing.
• Chicken — Use boneless, skinless chicken thighs for juicy and flavorful results.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Adjust the spice levels by adding more or less berbere and mitmita according to your preference.
• Serve the grilled meat platter with traditional Ethiopian side dishes like lentil stew or cabbage salad for a complete meal.
• If injera is not available, you can serve the grilled meats with Ethiopian flatbread or rice.

Serving advice

Arrange the grilled meat skewers on a large platter, garnish with fresh herbs, and serve alongside injera. Encourage guests to tear off pieces of injera and use it to wrap the grilled meat, creating flavorful bites.

Presentation advice

For an authentic Ethiopian presentation, serve the Ethiopian-style Grilled Meat Platter on a traditional woven injera basket or a wooden platter. Sprinkle some extra berbere spice on top for a vibrant touch.