Quick Site Search
Recipe Links
- Drinks
- Canapés
- Soups
- Starters & Light Dishes
- Seafood
- Poultry & Game
- Meat
- Vegetarian
- Vegetables & Side Dishes
- Pasta & Rice
- Sauces
- Desserts
- Breads, Cakes & Biscuits
Other Links
Greek Goat Meat Kebabs
Goat meat has a lovely light flavour far less gamey and fatty than lamb. Even without the excess fat the meat is tender. A fresh Greek marinade makes a very tasty kebab. These kebabs are simply grilled but they are even more delicious when cooked on a charcoal.
Portions: 30 portions as a canapé
Preparation: 20 minutes
Cooking: 10 minutes
Ingredients
Marinade
- 6 tbsp fresh oregano leaves, finely chopped
- 6 tbsp flat leaf parsley, finely chopped
- 3 tbsp mint leaves, finely chopped
- 3 tbsp ground cumin
- 1 tbsp ground cinnamon
- juice and zest of 2 lemons
- 4 garlic cloves, crushed
- 3 tbsp honey
- maldon salt or similar flaked sea salt eg. murray river salt and cornish salt
- freshly ground black pepper
- 100ml olive oil
Meat
- 2kg goats meat, shoulder or leg
Kebabs
- 30 small wooden skewers soaked in water for 30 minutes
To Serve
- Tzatziki Sauce (see recipe)
Method
- Marinade: Place all the marinade ingredients in a large bowl (big enough to hold the goat meat). Mix the ingredients together until well combined.
- Meat: Cut the meat into 2cm cubes. Coat the meat in the marinade, cover and refrigerate for 3-24 hours.
- Kebabs: Preheat a grill to high. Place 2-3 pieces of meat on each skewer. Cook the kebabs for 8-10 minutes (dependant on the heat of the grill) until cooked through, turn halfway through the cooking time.
- To Serve: Accompany kebabs with Tzatziki sauce.
