Hilib Ari — Print Recipe — The Culinary Codex

Tender pieces of goat meat marinated in a blend of garlic, cumin, and lemon juice, then grilled over charcoal until smoky and caramelized. This is the most traditional protein dish in Djiboutian cuisine.

Ingredients

1kg goat meat, cut into large cubes
4 cloves garlic, crushed
2 tbsp lemon juice
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 onion, quartered for grilling

Instructions

1 Combine garlic, lemon juice, cumin, coriander, paprika, oil, salt, and pepper in a bowl. Add the goat meat cubes and toss to coat evenly. Marinate for at least thirty minutes.
2 Thread the marinated meat onto skewers, alternating with onion quarters. Leave small gaps between pieces to ensure even cooking.
3 Prepare a charcoal grill to medium-high heat. Place skewers on the grill and cook for five minutes per side, turning four times total for even browning.
4 Grill until the exterior is deeply caramelized and slightly charred while the interior remains juicy and tender, about twenty minutes total.
5 Rest the skewers for three minutes before sliding the meat off. Serve on a platter with lemon wedges, sliced raw onion, and laxoox.

Did You Know?

In Djibouti, the quality of goat meat is judged by the animal's diet, with goats that graze on wild herbs producing the most flavorful meat.