• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 500 grams (1 lb) boneless meat (beef, lamb, or chicken), cut into bite-sized pieces
• 1 tablespoon berbere spice blend
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon ground cayenne pepper, optional (for extra spiciness)
• ¼ cup lemon juice
• 2 tablespoons butter
• Fresh parsley or cilantro, chopped, for garnish
• Lemon wedges, for serving

Procedures

1. Heat the olive oil in a large skillet or frying pan over medium-high heat.
2. Add the chopped onion to the pan and sauté until it becomes translucent and starts to brown.
3. Add the minced garlic to the pan and sauté for an additional minute until fragrant.
4. Add the meat to the pan and cook until browned on all sides. Stir occasionally to ensure even cooking.
5. Sprinkle the berbere spice blend, paprika, ground cumin, salt, black pepper, and cayenne pepper (if using) over the meat. Stir well to coat the meat with the spices.
6. Reduce the heat to medium and continue cooking for another 5–7 minutes, or until the meat is cooked through and tender.
7. Drizzle the lemon juice over the meat and stir to incorporate the flavors.
8. Add the butter to the pan and stir until melted, coating the meat with its rich flavor.
9. Remove the pan from the heat and garnish the tibs with fresh chopped parsley or cilantro.
10. Serve hot with injera or as a side dish alongside other Ethiopian delicacies. Accompany with lemon wedges for extra zest.