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.

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30 portions as a canapé

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Prep: 20 minutes
Cook: 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.