BBQ Suya Goat Kebabs
Spicy grilled goat kebabs with peanut seasoning, peppers, and smoky barbecue flavor.
Equipment
- Barbecue grill
- Bowls
- Knife
- Pestle and mortar
- Skewers
Ingredients
- 450 g boneless goat meat diced
- 1 red onion
- 1 red or yellow pepper
- 1 tablespoon vegetable oil
- Fresh coriander
Spice Rub
- 125 g roasted peanuts
- 3 garlic cloves
- 5 cm ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- Salt
- Black pepper
Instructions
- Crush the roasted peanuts using a pestle and mortar.
- Reserve a small amount for garnish.
- Place the peanuts into a bowl.
- Grate the garlic and ginger into the bowl.
- Add cayenne pepper, smoked paprika, vegetable oil, salt, and black pepper.
- Mix well to create the spice rub.
- Add the diced goat meat and coat evenly with the spice mixture.
- Cut the onion and peppers into chunks.
- Thread the goat, onion, and peppers onto skewers.
- Refrigerate for at least 1 to 2 hours or overnight.
- Preheat the barbecue grill or grill pan.
- Brush the meat lightly with oil.
- Grill the skewers over high heat while turning regularly.
- Cook until lightly charred and cooked to your preferred doneness.
- Allow the kebabs to rest briefly before serving.
- Sprinkle with reserved peanuts and fresh coriander.
- Serve immediately.
Notes & Wine Advice
Notes
Marinating the goat overnight creates deeper flavor and more tender grilled meat.Serve Tip
Serve these kebabs with rice, salads, flatbreads, grilled vegetables, or yogurt-based sauces.Variations
Add extra chili powder, lime juice, cumin, or smoked chili flakes for stronger spicy flavor.Wine Advice
A bold Shiraz pairs beautifully with the smoky spices and grilled goat meat.Nutrition values
Calories: 520 kcal | Carbohydrates: 11 g | Protein: 38 g | Fat: 35 g | Saturated Fat: 9 g | Sodium: 420 mg | Sugar: 4 g