Entree: Kenya – Kenyan Pastoral Cuisine – Mbuzi Choma (Charcoal‑grilled or roasted spiced goat pieces central to Kenyan pastoral gatherings)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- 4 lb (1.8 kg) goat shoulder or leg, bone‑in, cut into large pieces
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp (30 g) coarse sea salt
- 2 tsp (4 g) ground black pepper
- 6 garlic cloves, crushed (approx. 18 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (2 g) ground cumin (optional)
- 1 medium onion, sliced (approx. 150 g)
- Charcoal or hardwood for grilling
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- For kachumbari (tomato‑onion salad): 2 large tomatoes, diced (approx. 300 g)
- 1 small red onion, thinly sliced (approx. 70 g)
- 2 tbsp (30 ml) lemon juice (for salad)
- 2 tbsp (8 g) fresh cilantro, chopped (for salad)
- Salt to taste

Instructions

1. In a large bowl combine lemon juice, 2 tbsp (30 g) coarse sea salt, black pepper, crushed garlic, 3 tbsp (45 ml) vegetable oil and ground cumin if using. Rub the mixture thoroughly over the goat pieces, massaging into crevices.
2. Cover and refrigerate to marinate at least 2 hours or preferably overnight to deepen flavor.
3. Prepare your grill with a medium–hot bed of charcoal or hardwood embers. If using a spit or rack, preheat until glowing and uniform heat is available.
4. Thread or arrange goat pieces on a grill rack or skewers, interspersing with onion slices to baste and add flavor. Place over direct heat to sear, then move to a slightly cooler zone to continue cooking without burning.
5. Grill for 35–60 minutes depending on piece size, turning occasionally and basting with any reserved oil or pan juices. Cook until exterior is well charred and interior reaches a tender, fork‑piercing doneness. Adjust time for larger bones or tougher cuts and maintain moderate heat to avoid drying.
6. While meat rests 10 minutes, make kachumbari: toss diced tomatoes, sliced onion, 2 tbsp (30 ml) lemon juice, 2 tbsp (8 g) chopped cilantro and salt to taste.
7. Carve or pull the goat into portions, garnish with chopped cilantro and serve hot with kachumbari and sides such as ugali or roasted vegetables.