Cookbook:Rwandan Goat Brochette

Rwandan Goat Brochette
Category	African recipes
Difficulty

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Rwandan goat brochette, also known as Brochettes de Chèvre, is a popular street food in Rwanda consisting of tender grilled goat meat skewers. This flavorful dish is often enjoyed with a side of vegetables and served with a spicy sauce.

Ingredients

• 2 pounds goat meat, cut into 1-inch cubes
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• Juice of 1 lemon

Equipment

• Grill or barbecue
• Mixing bowl
• Cutting board
• Knife
• Wooden or metal skewers

Procedure

1. In a mixing bowl, combine the chopped onion, minced garlic, vegetable oil, paprika, cayenne pepper, black pepper, salt, and lemon juice. Stir well to create a marinade.
2. Add the goat meat cubes to the marinade and mix until the meat is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat your grill or barbecue to medium-high heat.
4. Thread the marinated goat meat cubes onto the skewers, leaving a little space between each cube.
5. Place the skewers on the preheated grill and cook for about 15–20 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and nicely charred.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.

Notes, tips, and variations

• If you prefer less heat, you can adjust the amount of cayenne pepper in the marinade.
• It's important to cut the goat meat into evenly sized cubes to ensure even cooking.
• Soaking wooden skewers in water for about 30 minutes before threading the meat can prevent them from burning on the grill.
• For more tender meat, choose cuts from the leg or shoulder of the goat.
• If a grill or barbecue is not available, you can also cook the brochettes on a stovetop grill pan or under the broiler in the oven
• Feel free to add additional spices or herbs to the marinade, such as ginger, thyme, or rosemary, to customize the flavor according to your preference.
• You can substitute goat meat with other meats like beef, lamb, or chicken, if preferred.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
• Goat meat is a lean source of protein.