Entree: Kenya – Nairobi & Central Kenya – Nyama Choma (Charred grilled meat, traditionally goat or beef, seasoned simply and served with fresh tomato-onion relish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 lb (907 g) beef short ribs or goat shoulder, cut into large pieces suitable for grilling
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 3 cloves garlic, crushed (about 9 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) paprika (optional for color)
- 1/4 cup (60 ml) beer or water (optional, for basting)
- Charcoal or hardwood for grilling
- For kachumbari (tomato-onion relish):
  - 2 large tomatoes, diced (about 10 oz/280 g)
  - 1 medium red onion, thinly sliced (about 6 oz/170 g)
  - 1 small bunch fresh cilantro, chopped (about 1/4 cup/15 g)
  - 1 lime, juiced
  - Salt to taste
- Lime or lemon wedges for serving

Instructions

1. In a large bowl combine vegetable oil, crushed garlic, lemon juice, paprika (if using), salt and pepper. Add the meat and toss to coat; let sit at room temperature 30–60 minutes (or refrigerate up to 4 hours).
2. Prepare a charcoal grill and let coals burn until they are covered with white ash, providing medium-high direct heat.
3. Remove excess marinade from the meat and thread larger pieces onto skewers if desired, or place directly on the grill grates. Reserve a little marinade for basting if using.
4. Grill meat over direct heat, turning occasionally and basting with beer or reserved marinade, until deeply charred on the outside and cooked to desired doneness, about 20–30 minutes depending on cut and size.
5. While meat rests, make kachumbari: combine diced tomatoes, sliced onion, chopped cilantro, lime juice and salt in a bowl; mix and adjust seasoning.
6. Let the grilled meat rest 5 minutes, then slice or pull into pieces. Serve hot with kachumbari and lime wedges.