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.
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
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.