Main
Grilled goat skewers (inyama y'ihembe)
- Preparation time
- 2 h 30
- Servings
- 4 servings
Ingredients
- Viande de chèvre — to buy800 g
- Onion — to buy1
- Garlic — to buy3 cloves
- Lemon — to buy1
- Neutral oil — to buy3 tbsp
- Chili pepper — to buy1
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
Preparation
Cut the goat meat into even 3 cm cubes, keeping a little of the fat, which will render during cooking and keep the meat moist.
Blend or pound the onion, garlic, and seeded chili with the lemon juice, oil, salt, and pepper into a thick marinade.
Coat the meat cubes thoroughly in the marinade, cover, and let rest in the fridge for at least 2 hours, ideally overnight.
Thread the meat onto metal skewers or wooden skewers pre-soaked in water, packing the pieces snugly.
Heat a grill or barbecue to high heat and sear the skewers for 10 to 12 minutes, turning regularly, until nicely charred on the outside.
Check doneness by cutting into a piece: the inside should stay juicy and just barely pink at the center for tender goat meat.
Serve immediately, with ubugali or a tomato and onion salad.