Rwandan Goat Brochette

• 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

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

2. 2

   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.

3. 3

   Preheat your grill or barbecue to medium-high heat.

   Grill or barbecueStovetop
4. 4

   Thread the marinated goat meat cubes onto the skewers, leaving a little space between each cube.

5. 5

   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.

   Grill or barbecue
6. 6

   Remove the skewers from the grill and let them rest for a few minutes before serving.

   Grill or barbecue