Rwandan Goat Brochette
Rwandan goat brochette, also known as Brochettes de Chèvre, is a popular street food in Rwanda consisting of tender grilled goat meat skewers. This flavorful dish is often enjoyed with a side of vegetables and served with a spicy sauce.
Source and licence
"Rwandan Goat Brochette" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rwandan_Goat_Brochette, revision 4510229), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rwandan_Goat_Brochette&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510229
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 pounds goat meat, cut into 1-inch cubes
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- Juice of 1 lemon
Method
- In a mixing bowl, combine the chopped onion, minced garlic, vegetable oil, paprika, cayenne pepper, black pepper, salt, and lemon juice. Stir well to create a marinade.
- Add the goat meat cubes to the marinade and mix until the meat is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat your grill or barbecue to medium-high heat.
- Thread the marinated goat meat cubes onto the skewers, leaving a little space between each cube.
- Place the skewers on the preheated grill and cook for about 15–20 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and nicely charred.
- Remove the skewers from the grill and let them rest for a few minutes before serving.