Print

Flavorful Kenyan Nyama Choma Grilled Goat Recipe with Easy Kachumbari Salsa

kenyan nyama choma grilled goat - featured image
Print Recipe

A traditional Kenyan grilled goat meat recipe marinated with simple spices and served with a fresh, tangy kachumbari salsa. Perfect for gatherings and easy to prepare.

Ingredients

Scale
  • 2 lbs bone-in goat meat, fresh and well-trimmed
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper, freshly cracked preferred
  • Salt to taste (kosher or sea salt recommended)
  • 2 tablespoons vegetable oil (sunflower oil preferred)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 medium ripe tomatoes, finely chopped
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro (coriander leaves), chopped
  • 1 small fresh chili (bird’s eye or serrano), finely chopped (optional)
  • 2 tablespoons lime juice

Instructions

  1. Rinse the goat meat under cold water and pat dry with paper towels. Trim off any excess fat or sinew if needed.
  2. In a large bowl, combine minced garlic, grated ginger, ground coriander, black pepper, salt, vegetable oil, lemon juice, and crushed red pepper flakes if using. Mix well to create a fragrant paste.
  3. Add the goat meat to the marinade and rub it all over, making sure every piece is coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  4. While the meat marinates, combine chopped tomatoes, sliced red onion, chopped cilantro, chopped chili (if using), lime juice, and salt in a bowl. Toss gently and set aside to let flavors meld.
  5. Preheat the grill to medium-high heat (around 375°F / 190°C). If using charcoal, allow the coals to turn white-hot.
  6. Place the marinated goat pieces on the grill. Cook for about 15-20 minutes per side, turning occasionally to avoid burning. Look for a nice char on the outside and a juicy, tender inside. Manage flare-ups by moving meat away from flames.
  7. Once cooked, remove the goat from the grill and let it rest on a plate covered loosely with foil for 5-10 minutes to allow juices to redistribute.
  8. Serve the grilled goat warm with a generous scoop of kachumbari salsa on the side. Optionally, serve with warm ugali, chapati, or flatbreads.

Notes

Marinate the goat meat overnight for best flavor and tenderness. Score thicker pieces to help tenderize. Manage flare-ups with a spray bottle of water. Discard marinade that touched raw meat; do not baste with it. Kachumbari salsa is best fresh but can be refrigerated up to 24 hours. For indoor cooking, sear in a cast iron pan and finish in the oven at 350°F for 15-20 minutes.

Nutrition

Keywords: Kenyan nyama choma, grilled goat, kachumbari salsa, African barbecue, goat meat recipe, easy marinade, outdoor grilling

Find it online: https://sweetstirring.com/flavorful-kenyan-nyama-choma-grilled-goat-recipe-with-easy-kachumbari-salsa/