Rwandan Goat Brochette (Brochettes de Chèvre)
Rwandan goat brochette is a street food of marinated, charred goat skewers, and the marinade is short and sharp. Onion, garlic, lemon juice, paprika and cayenne do the work, and the lemon helps soften the meat while it sits. Cut the goat into even cubes, ideally from the leg or shoulder, so every piece cooks at the same pace. Serve with vegetables and a spicy sauce.
Instructions
Stir the chopped onion, garlic, vegetable oil, paprika, cayenne, black pepper, salt and lemon juice together in a large bowl to make a loose marinade.
Add the goat cubes and toss until every piece is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight if you have the time.
Heat a grill or barbecue to medium-high. If you are using wooden skewers, soak them in water for about 30 minutes beforehand so they do not burn.
Thread the marinated cubes onto the skewers, leaving a little space between pieces so the heat reaches all sides.
Grill the skewers for about 15 to 20 minutes, turning them now and then. They are ready when the meat is cooked to your liking and has picked up some char at the edges.
Take the skewers off the heat and let them rest for a few minutes before serving. A stovetop grill pan or an oven broiler will also work if you have no grill.
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