Street Food
Brochettes de Chèvre Grillée
Ingredients
- - 600g (1 1/3 lb) goat meat, cut into 2.5cm (1 inch) cubes
- - 2 tbsp vegetable oil
- - 1 tsp ground cumin
- - 1/2 tsp ground coriander
- - 1/2 tsp paprika
- - 1/4 tsp cayenne pepper
- - 1 clove garlic, minced
- - 1 tsp salt, or to taste
- - 1 onion, cut into chunks (for skewering)
Method
- In a bowl, mix the oil, cumin, coriander, paprika, cayenne, garlic and salt into a paste.
- Add the goat meat and toss to coat thoroughly. Marinate for at least 1 hour, or overnight in the refrigerator for best flavour.
- Thread the marinated meat onto skewers, alternating with chunks of onion.
- Preheat a charcoal grill or griddle pan to high heat.
- Grill the skewers for 3-4 minutes per side, turning occasionally, until well charred outside and cooked through.
- Serve immediately, hot off the grill, as is traditional at street stalls.
Introduction: Grilled goat skewers, cooked over open charcoal braziers, are one of the most recognisable street foods across N'Djamena's evening markets, sold hot and smoky to passersby, often eaten standing up alongside a cold drink.
Cultural Background: Grilled goat skewers, cooked over open charcoal braziers, are one of the most recognisable street foods across N'Djamena's evening markets, sold hot and smoky to passersby, often eaten standing up alongside a cold drink.
Tips: Goat meat benefits from a longer marinating time to help tenderise it; overnight marinating gives the best results.
Variations: Beef or lamb can be used as an alternative to goat. A dry spice rub of ground baobab seed is sometimes used in place of some of the wet marinade ingredients. No authentic vegetarian version exists for this dish; not converted.
Storage: Cooked skewers keep in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat briefly in a hot dry pan or under a grill for 1-2 minutes per side.
Nutrition: Approx. 240 kcal, 26g protein, 3g carbohydrate, 14g fat per skewer (based on 6 skewers).
FAQs
Q: How do I keep goat meat tender?
A: Marinating for several hours or overnight, and not overcooking on the grill, are the two most important factors for tenderness.
Q: What is traditionally served alongside these skewers?
A: They are commonly eaten on their own as a snack, or with a side of salade tchadienne or bread.