Entree: Zimbabwe – National Cuisine – Nyama Choma (grilled large cuts of meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2.5 lb (1.1 kg) goat shoulder or beef chuck, cut into large 1.5–2 in (4–5 cm) pieces
- 1 tbsp (18 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves (12 g) garlic, minced
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) melted beef tallow or butter (for basting), optional
- 1 large red onion, thinly sliced
- 1 tbsp (15 ml) lemon juice (for onion salad)
- 1 tbsp (15 ml) vegetable oil (for onion salad)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (for garnish)
- Wooden skewers or large metal skewers as needed
- Charcoal or hardwood for grilling, enough to build a hot bed of coals

Instructions

1. Pat the meat dry with paper towels and toss with 1 tbsp coarse salt, black pepper, minced garlic, 3 tbsp lemon juice, and 2 tbsp vegetable oil in a bowl. Let marinate at room temperature for 30–60 minutes or refrigerate up to 4 hours.
2. While the meat marinates, combine the sliced red onion with 1 tbsp lemon juice and 1 tbsp vegetable oil; season lightly with salt and set aside to mellow.
3. Build a medium-hot charcoal fire and allow coals to burn down until they are glowing with a light ash coating; arrange coals for direct grilling.
4. Thread meat pieces onto skewers if using, leaving small gaps for even heat circulation. If using larger cuts, you may grill directly on the grate.
5. Place meat over direct heat and sear, turning every 2–4 minutes to develop an even char. Total cooking time will vary by cut and size; aim for 12–20 minutes for 1.5–2 in pieces, turning frequently so exterior chars but interior stays juicy.
6. During the last 5 minutes of cooking, baste occasionally with melted tallow or butter if using to enhance flavor and gloss.
7. Remove meat from the grill when well browned and slightly charred; let rest 5–10 minutes to redistribute juices, then slice or pull apart into generous portions.
8. Serve hot with the lemon-onion salad and garnish with chopped cilantro or parsley. Traditionally eaten by hand with communal plates and starches of choice.