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Hilib Ari (Somali Camel Meat Kebabs)

Hilib Ari (Somali Camel Meat Kebabs) is a traditional Somali recipe for a classic kebab of marinated camel meat cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Somali version of: Somali Camel Meat Kebabs (Hilib Ari).

prep time

15 minutes

cook time

15 minutes

Total Time:

30

Additional Time:

(+30 minutes marinating)

Serves:

8

Rating:

Tags : Spice RecipesBread RecipesSomalia Recipes

Here I'm using the term 'Somali' in an ethnic sense to mean the Somali peoples of Somalia, Somaliland and Djibouti. Camel meat, apart from the region of the hump is very lean and quite dry. This means that it either needs to be cooked quickly (as here) so it does not dry out and become tough or it needs to be stewed for a long time to become tender.

Ingredients:

For the Burgers:
1 kg camel meat (cut into chunks or cubes)
2 large onions, finely chopped
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp smoked paprika
1 tsp ground turmeric
3 tbsp of cooking oil

Seasoning (to taste):
rock salt
black pepper

To Garnish:
Fresh lemon juice
Fresh coriander or parsley

Method:

Begin by preparing your barbecue, you will need to do this at least an hour before cooking as a charcoal barbecue will take an hour to get to full heat.

Combine the camel meat chunks with the chopped onions, minced garlic, cumin, coriander, paprika, turmeric, salt, black pepper and oil in a large bowl. Mix thoroughly to ensure that the meat is evenly coated with the other ingredients. Cover and set aside to marinate for at least 30 minutes (but preferably over-night) in the refrigerator.

Once it has marinated sufficiently thread the camel meat onto skewers , ensuring the pieces are packed closely together (if using wooden or bamboo skewers, soak them in water for at least 2 hours beforehand).

Place the skewers on your hot barbecue and cook for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness. Make sure not to overcook the meat as due to its leanness, it can become tough.

Once the meat is cooked, remove it from the barbecue and let it rest for a few minutes.

Squeeze fresh lemon juice over the grilled camel meat for added flavour.

Garnish with fresh coriander or parsley and serve the Hilib Ari with your choice of accompaniment such as rice, chapati, or Somali flatbread (canjeero).