Grilled Goat Kebab over Coals
An essential dish for cookout season! Goat kebab is a rather unusual choice. Traditionally, kebab meat is marinated first and then grilled, and goat is no exception — the prep is the same, but there are a few tricks to know so the meat comes out juicy and tender. Boneless goat is perfect for kebabs. Serve goat kebab with sauces, fresh herbs, and vegetables. You can add a side, too: roasted potatoes pair beautifully with it.
Ladle
Recipe author
Grilled Goat Kebab over Coals
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
15 g
Fats 43 %
13 g
Carbohydrates 7 %
2 g
185 kcal
GI:
100
/
0
/
0
- Rinse the meat under running water, then pat it dry. With a well-sharpened knife, trim off any excess fat, membranes, and sinew. Cut the prepared meat into the usual kebab-size chunks and put them in a deep bowl for marinating. 2. Peel the onion and cut it into small cubes. Don't skimp on the onion here — the more, the better. Meat steeped in onion juice turns out tender and juicy. Add the chopped onion to the bowl with the goat. 3. Put the peppercorns in a mortar and grind them to a powder with the pestle; freshly ground pepper is always more fragrant. 4. To the bowl of meat and onion, add the ground black pepper, the crushed dried basil, and the ground red pepper. Season with salt to taste. Mix everything well with your hands so the onion releases as much juice as possible. Go easy on the red pepper so the meat doesn't turn bitter — use just a pinch. 5. Cover the bowl and refrigerate so the meat can marinate, about 4 hours. If you like, you can leave it for a full day, which makes the kebab even juicier. 6. When the time is up, thread the meat onto skewers. Keep the pieces close together — pack them a bit tighter than you would pork. Grill over well-heated coals until the meat is cooked through. If flames flare up, put them out right away, and turn the skewers so the kebab doesn't scorch. Grill until a golden crust forms. Serve the hot kebab with fresh vegetables, sauces, and lavash (flatbread). Enjoy!
Caloric content of the products possible in the composition of the dish
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Goat meat - 216 kcal/100g
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