Goat Skewers

I had stumbled over this recipe over at Inn at the Crossroad years ago, but never quite got around to making it. I wish I had cooked this much sooner! The skewers are delicious, and the marine would go well on all sorts of other meats. I have half a mind to try it on flank steak and then grilling that… I made a few changes on how I made the marinade, mostly because I dislike raw lemongrass but still wanted the flavor.

Thanks to Chelsea for letting me repost the recipe here! But seriously, go check out the blog (and buy the book : A Feast of Ice and Fire) for a staggering amount of things you’ll want to eat.

Ingredients :
1 lb. goat meat, cubed
2 table spoon olive oil
2-3 yunnan peppers, dried
1 pasilla de oaxaca (smoked)
1/4 cup tart cherry juice
1 table spoon tomato paste
small handful raisins
1-2 table spoon honey
1 table spoon chopped lemongrass stalk

ingredients

***

1. In a small pot, warm the olive oil. Add the lemongrass and allow to infuse the oil for a few minutes.
lemongrass

2. Add the tomato paste and peppers. Stir well to coat the peppers in the oil to soften them. Then add the cherry juice and raisins.
peppers

3. When the marinade has thickened a bit (and the peppers softened and released their seeds), remove from heat and stir in the honey. Add the marinade to the meat and set aside for several hours.
marinade

4. Loosely thread the meat unto skewers. metal skewers will give you better result but I only had bamboo skewers on hand.
skewers

5.  If you have a grill use it. I did not have that option so I seared the meat in a griddle pan… The sugar from the honey will char almost instantly, but that plays well with the meat.
sear

6. Transfer to a 375F-400F oven for about 10 minutes, until the internal temperature reads at least 145F.
If you want, you can bring the marinade to a boil then brush it unto the meat before putting it in the oven to give the skewers at glaze.
oven

7. Once they reach temperature allow the meat to rest for a few minutes then serve.
serve

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