Kenyan Grilled Goat (Mbuzi Choma)

Ingredients

• 3 lb (1.4 kg) goat ribs or shoulder, cut into large pieces
• 6 garlic cloves, minced
• 2-inch piece ginger, grated
• 2 lemons, juiced
• 2 tbsp vegetable oil
• 1 tbsp ground cumin
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 tomatoes, diced
• 1 small red onion, diced
• 1/2 cup chopped fresh coriander
• 1 lime, juiced, for the salad

Before you cook

• Mix the garlic, ginger, lemon juice, oil, cumin, paprika, salt and pepper into a marinade in a large bowl.
• Add the goat pieces to the marinade and turn them to coat evenly.
• Cover and refrigerate for at least 4 hours, or overnight.
• Dice the tomatoes and onion for the kachumbari salad and chop the coriander.

Steps

1. Take the goat out of the refrigerator 30 minutes before cooking.
2. Heat a charcoal grill or oven broiler to medium-high.
3. Shake off the excess marinade from the goat pieces.
4. Place the goat on the grill over indirect heat.
5. Grill for 25 minutes per side, turning occasionally, basting with any leftover marinade.
6. Check that the thickest pieces are tender and no longer pink near the bone, grilling longer if needed.
7. While the goat finishes cooking, combine the diced tomato, onion, coriander and lime juice in a bowl for the kachumbari salad.
8. Season the salad with a pinch of salt and toss to combine.
9. Move the goat to a hotter part of the grill for the final 5 minutes to char the edges.
10. Rest the goat for 10 minutes before cutting it into smaller pieces.
11. Serve the grilled goat hot with the kachumbari salad on the side.