Grilled Goat

Summer is the perfect time to step out of your comfort zone and try new grilled recipes. At your next barbecue, make this...
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Vivek Kunwar and Kiran Benz 

Summer is the perfect time to step out of your comfort zone and try new grilled recipes. At your next barbecue, make this grilled goat recipe from a Himalayan Restaurant in Niles, Illinois. Co-owners Vivek Kunwar and Kiran Benz offer the dish at both locations.

Ingredients

For the Himalayan spices:

  • 3/4  pieces of clove
  • 3/4  pieces of cardamom
  • cinnamon stick
  • 1/2  Tablespoon  whole black pepper
  • 3/4  Cups  bay leaf
  • 3/4  pieces of mace spice
  • 3  Tablespoons  whole cumin seeds
  • 3  Tablespoons  whole coriander seeds

For the goat:

  • 5  Pounds  goat, chopped into chunks
  • 1  Cup  Himalayan spices
  • 1/2  Cup  ginger paste
  • 1/2  Cup  garlic paste
  • 2  Tablespoons  tumeric powder
  • 3/4  Cups  vegetable oil
  • 4  Tablespoons  salt
  • 3  Tablespoons  lemon juice

Directions

For the Himalayan spices:

Combine all the spices and finely grind them in a blender.

For the goat:

Put all the ingredients in a bowl with 5 pounds of freshly cut goat meat with bones. Thoroughly mix the spices so that the goat pieces are coated with the spice mix. Put the bowl in a cooler for 2 to 4 hours so that the goat is thoroughly marinated. Take it out of the cooler and grill the meat on a barbecue oven.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

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