Print

Kenyan Nyama Choma Grilled Goat Recipe With Easy Zesty Kachumbari Salsa

Kenyan Nyama Choma Grilled Goat - featured image
Print Recipe

A traditional Kenyan grilled goat recipe featuring tender, smoky meat paired with a fresh, zesty kachumbari salsa. Perfect for outdoor gatherings and easy to prepare at home.

Ingredients

Scale
  • 2 lbs (900g) goat meat, cut into chunks (shoulder or leg cuts preferred)
  • 3 tablespoons vegetable oil (sunflower oil preferred)
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • Optional: 1 small chili, finely chopped
  • 2 medium tomatoes, finely diced
  • 1 small red onion, thinly sliced
  • 1 cucumber, peeled and diced
  • 1 small bunch fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small green chili, finely chopped

Instructions

  1. Prepare the marinade by combining vegetable oil, black pepper, salt, paprika, coriander, cumin, lemon juice, minced garlic, grated ginger, and chopped chili if using in a large bowl. Mix well.
  2. Add goat meat chunks to the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours.
  3. Preheat the charcoal grill until coals are covered with white ash (15-20 minutes). Arrange coals for indirect heat. Alternatively, preheat a gas grill to medium-high.
  4. Grill the marinated goat pieces over medium heat for 25-30 minutes, turning every 5-7 minutes to cook evenly and avoid charring.
  5. Check for doneness by slicing a piece; meat should be cooked through but juicy. Aim for an internal temperature of 145°F (63°C).
  6. While grilling, prepare the kachumbari salsa by combining diced tomatoes, sliced red onion, diced cucumber, and chopped cilantro in a bowl. Drizzle with lime juice and olive oil, season with salt, pepper, and chili if desired. Toss gently and refrigerate until serving.
  7. Serve the grilled goat hot with kachumbari salsa on the side or spooned over the meat. Use hands for an authentic experience.

Notes

Marinate the meat for at least 1 hour for best flavor, preferably 3-4 hours. Use charcoal for authentic smoky flavor or gas grill with wood chips for smoke. Let meat rest 5 minutes after grilling to retain juices. Prepare salsa fresh and season last minute. If no grill, use a grill pan or broiler, or bake at 425°F for 35-40 minutes flipping halfway.

Nutrition

Keywords: Kenyan Nyama Choma, grilled goat, kachumbari salsa, African barbecue, goat meat recipe, outdoor grilling, traditional Kenyan food

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