Middle Eastern · Dinner
Grilled Marinated Goat Skewers
Bone-in goat shoulder cubes marinate in yogurt, lemon juice, garlic, and ginger with cumin, coriander, and smoked paprika, then char-grill on skewers over high heat until tender. Served with grilled onion and a lemon wedge.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
411Calories
52.7gProtein
17.8gFat
8.4gCarbs
3.2gSugar
1.9gFiber
1211mgSodium
199mgChol
5.7gSat Fat
781mgPotassium
117mgCalcium
4.4mgIron
2.5mcgVitamin B12
12mgVitamin C
Goes well with
Grenache rosé wine
local
Ayran
international
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut goat shoulder into 1.5-inch cubes, pat dry with paper towel, and mince the garlic and grate the ginger.
2
Marinate
In a bowl, combine goat, yogurt, lemon juice, garlic, ginger, cumin, coriander, smoked paprika, cayenne, salt, and olive oil for 2 hours in the fridge.
3
Grill
Thread marinated goat alternating with onion chunks on a skewer. Grill over high heat, turning every 2–3 minutes for 10–12 minutes until charred and firm with a faint pink center.
4
Plate
Slide goat and onion onto a plate and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in goat shoulder
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 2 tbsp30ml olive oil
- 11 onion, for skewering
- 22 lemon wedge, for serving
