Entree: Kenya – Western Kenya – Nyama Choma (Charcoal-grilled seasoned meat, typically goat or beef, served as a communal main with a fresh tomato-onion salad)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 1 hr

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, bone-in, trimmed (can substitute beef; about 3 lb/1.36 kg)
- 2 tbsp (30 ml) coarse sea salt
- 2 tsp (10 g) ground black pepper
- 4 cloves garlic, minced (about 12 g)
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) lemon juice
- 2 large onions, 1 sliced for grilling accompaniment and 1 sliced for marinade, about 10 oz (285 g) total
- 1 tbsp (15 ml) water (for thinning marinade if needed)
- Charcoal or hardwood for grilling (no measurement)
- For kachumbari (tomato-onion salad):
  - 3 medium tomatoes, diced, about 12 oz (340 g)
  - 1 medium red onion, thinly sliced, about 6 oz (170 g)
  - 1/4 cup (15 g) chopped fresh cilantro
  - 2 tbsp (30 ml) lemon or lime juice
  - 1 small green chili, finely chopped (optional)
  - Salt, to taste

Instructions

1. Trim excess fat from the 3 lb (1.36 kg) goat pieces and score thick portions to help marinade penetrate.
2. Mix 2 tbsp (30 ml) vegetable oil, 1/4 cup (60 ml) lemon juice, 4 cloves (12 g) minced garlic, 2 tbsp (30 ml) coarse sea salt and 2 tsp (10 g) black pepper to form a paste; rub thoroughly all over the meat and into scores. Let marinate at least 1 hour or preferably overnight refrigerated.
3. Prepare kachumbari by combining 3 medium tomatoes (340 g), 1 medium red onion (170 g), 1/4 cup (15 g) cilantro, 2 tbsp (30 ml) lemon juice and chopped chili if using; season with salt to taste and refrigerate until serving.
4. Light a charcoal or hardwood fire and let coals develop until covered with white ash for a steady, hot grill. If using a gas grill, preheat to high and create a two-zone fire.
5. Grill the meat over direct heat first to sear and char the exterior, about 8–12 minutes per side depending on thickness, then move to indirect heat and continue cooking until internal temperature reaches 145–160°F (63–71°C) for medium to well done and meat is tender, about 30–60 minutes total for large pieces. Baste occasionally with reserved marinade or a little oil.
6. In the last 10 minutes, grill the sliced onion until slightly charred and sweet.
7. Remove meat from the grill and let rest 10 minutes. Slice or pull into large pieces and serve family-style with kachumbari, grilled onions and lemon wedges.