Entree: Kenya – Coastal Swahili Kenya – Nyama Choma (Kenyan-style charcoal-grilled spiced meat, commonly goat or beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, bone-in and cut into large pieces (or beef short ribs)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) coarse sea salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 3 cloves garlic, crushed (about 9 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) ground coriander (optional)
- 1 small onion, quartered for the grill (about 4 oz / 115 g)
- 1 lemon, cut into wedges, for serving
- For kachumbari (tomato-onion salad):
  - 2 cups (300 g) ripe tomatoes, diced
  - 1 small red onion, thinly sliced (about 3 oz / 85 g)
  - 1 jalapeño or green chili, seeded and minced (optional)
  - 2 tbsp (30 ml) fresh lemon juice
  - 1/4 cup (10 g) fresh cilantro, chopped
  - Salt to taste

Instructions

1. Pat the meat pieces dry. In a large bowl combine vegetable oil, salt, black pepper, crushed garlic, lemon juice, and ground coriander if using. Rub the mixture thoroughly over the meat pieces, coating all surfaces. Let rest at room temperature 30 minutes or refrigerate up to 4 hours, bringing back to room temperature before cooking.
2. Prepare a charcoal grill with hot coals and a medium-high direct heat zone. Place the quartered onion on the grill to char for flavor.
3. Grill the meat over direct heat, turning every 6–8 minutes to develop a deep crust and even char; total cooking time will vary by cut and size (about 30–45 minutes for large pieces) until meat is browned and tender and reaches an internal temperature appropriate to the cut (for goat or beef roasts aim for 145–160°F / 63–71°C depending on preference).
4. Meanwhile make the kachumbari: combine diced tomatoes, sliced onion, minced chili, lemon juice, chopped cilantro, and salt in a bowl. Mix and let sit briefly to marry flavors.
5. Remove meat from the grill and let rest 5–10 minutes. Slice or pull into portions and serve with charred onion, lemon wedges, and kachumbari alongside.