Recipe: spiced goat kebabs

A wonderful summer Saturday evening meal. We felt like grilling, and I’d been thawing a goat flank that I earned last spring helping our friends and mentors at Goatsbeard Farm clear a huge cottonwood that had blown down over their driveway in a storm.

I cut off and cubed maybe 1/2 pound of the best flank meat and placed in a bowl. Then I combined 1 Tbl coriander seed, 1 Tbl cumin seed, 1/2 Tbl caraway seed, 1/2 Tbl cinnamon ,a few cloves, a few black peppercorns, and some salt and ground them finely in our large mortar. These were mixed in with the meat, as was a thick handful of fresh mint finely chopped.

Once the coals were nice and hot, I dropped in a large handful of dried cedar branches just before placing the skewered meat on the grill; this generated some nice, aromatic flames to sear the meat. These were cooked for 3-4 minutes a side until just blackened. The spices make a good crust protecting the tender meat, and the fresh mint gives a really nice complementary flavor. This was served with a side of grilled sweet corn along with red onions & squash that were grilled after the meat. Cold beer and a perfectly ripe market watermelon from Terri’s Berries capped an excellent summer meal that took very little work.

3 thoughts on “Recipe: spiced goat kebabs

  1. Nice work, Eric. That sounds great. We were in the mood for grilling lamb over the weekend ourselves. And so it was time for lamb koftas, which are basically Middle Eastern-spiced lamb balls you skewer and grill. Fantastic and easy. We even grilled corn too. Great minds and all…

  2. It’s funny, as much as I love grilling and love corn, I never like it as much as when I boil it. I learned from my mom to add a bit of lemon juice and sugar to the water… I bring the corn and water to a boil, let it go for a couple minutes, then turn off the heat until I’m ready to eat. Comes out perfect every time.What do you use for coals?

  3. I’m torn between the two, and need to do a side-by-side taste test. Given that we had the coals going anyway we decided to do everything on the grill to make full use of the resource.Regarding coals, that time it was just regular charcoal, a bag left over in the house that we had to use up. It was started and finished with cedar. We usually use various forms of all-wood natural charcoal to get away from that chemical smell and content. We only grill a couple times a year, so aren’t really experts on the better nuances of doing so.