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. Of course lamb meat can be used instead of goat.

30 portions as a canapé
Prep: 20 minutes
Cook: 10 minutes



  • 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


  • 2kg goats meat, shoulder or leg


  • 30 small wooden skewers soaked in water for 30 minutes

To Serve


  1. Marinade: Place all the marinade ingredients in a large bowl (big enough to hold the goat meat). Mix the ingredients together until well combined.
  2. Meat: Cut the meat into 2cm cubes. Coat the meat in the marinade, cover and refrigerate for 3-24 hours.
  3. 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.
  4. To Serve: Accompany kebabs with Tzatziki sauce.