KABOBS AND MORE

at Stickem restaurant in Midtown

Ermyias Shiberou grew up half way across the world in Addis Ababa, Ethiopia. You may not know his name, but if you have ever had a kabob from the Stickem food truck, you know his delicious food and friendly smile. h Now you no longer have find out where the food truck is parked to enjoy his kabobs. You can just stop by his restaurant at 1788 Madison Ave. to pick up your order. h Opening a brick-and-mortar restaurant version of Stickem was on Shiberou’s mind long before the COVID-19 pandemic hit. h His customers had been asking for it, so he had started the search for the perfect location. Then came COVID-19. h Shiberou, who also owned Blue Nile Ethiopian Restaurant, realized the challenge of multiple concepts was just too much for him. He decided to close his popular Ethiopian restaurant and focus solely on the concept that got him started in the food business, Stickem.

On April 25, the new Stickem sign went up on the building. Shiberou spent the month of April expanding the bar area and making improvements to the building — all the things he had wanted to do for awhile, but had been too busy to do before the pandemic, he explained.

In May, the restaurant opened for takeout only. For now, the dining room remains closed.

On the menu are all the favorites that have made Stickem an award-winning food truck that consistently has long lines. Marinated chicken kabobs, steak kabobs, shrimp kabobs and tofu kabobs are the heart of the menu. The skewers are well seasoned using an interesting blend of spices that have their roots in Ethiopian cuisine. For the combo meal, guests can add mixed veggies, fries or salad.

While most of the Ethiopian specialties are gone, a few popular Blue Nile entrees remain. The braised lamb shank and the whole fried red snap

per are two dishes customers keep coming back for again and again.

The Tofu Tibs is one dish not to overlook. Thin slices of tofu are fried until crispy and then tossed in a sauce. Shiberou said the trick to his tofu flavor is to season it with the sauce right when it comes out of the fryer. “That way it absorbs all the flavor,” he said.

Shiberou looks forward to opening the dining room one day, but for now he plans to keep his business takeout only to keep his small staff safe. The food truck is currently off the road as most of its business came from Downtown office workers and festivals.

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal.

She can be reached at jennifer.chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.

ARIEL COBBERT/ THE COMMERCIAL APPEAL Owner Ermyias Shiberou poses with a chicken, shrimp, steak and tofu kabobs at Stickem restaurant on Madison Avenue in Memphis.

ARIEL COBBERT/THE COMMERCIAL APPEAL The chicken, shrimp, steak and tofu kabob platter at Stickem on Madison Avenue in Memphis on Aug. 22.

ARIEL COBBERT/ THE COMMERCIAL APPEAL Owner Ermyias Shiberou turned his restaurant into a permanent outpost of his popular food truck Stickem on Madison Avenue in Memphis.