🇰🇪 Kenyan · 🏙️ Nairobi

🍖 Nairobi Nyama Choma with Kachumbari

4 servings · 175 min

Ingredients

• • goat meat (or beef), bone-in pieces 2 lb
• • olive oil 4 tbsp
• • garlic cloves 3
• • onion, small (for marinade) 1
• • smoked paprika 1 tbsp
• • bouillon powder 1 tbsp
• • cayenne pepper 1/2 tsp
• • black pepper 1 tsp
• • cumin 1/2 tsp
• • salt (for marinade) 1/2 tsp
• • salt + water (for basting) 2 tbsp salt in 2 cups water
• • tomatoes, diced (kachumbari) 2 medium
• • red onion, thinly sliced (kachumbari) 1 medium
• • chili, minced (kachumbari, optional) 1
• • fresh coriander, chopped (kachumbari) 1/4 cup
• • lemon or lime juice (kachumbari) 2 tbsp
• • salt (kachumbari) to taste

Method

1. 1 Wash and drain the goat meat.
2. 2 Combine the olive oil with paprika, bouillon, cayenne, black pepper, cumin, and salt.
3. 3 Coarsely blend the onion and garlic, then mix into the spiced oil.
4. 4 Rub the marinade all over the meat and marinate 2 hours (or overnight).
5. 5 Bring the meat out and let it come to room temperature.
6. 6 Set the grill to medium-low and arrange the meat over the heat.
7. 7 Stir 2 tbsp salt into 2 cups water for basting.
8. 8 Grill about 50 minutes, turning every 10 minutes and basting with the salt water, until charred outside and cooked through.
9. 9 Rest the meat 10 minutes, loosely covered, then chop into serving pieces.
10. 10 Make the kachumbari: toss the tomatoes, onion, chili, and coriander with lime juice and salt.
11. 11 Serve the nyama choma hot with kachumbari and ugali.