Caribbean Goat Kebabs
1 pound boneless goat loin, cut into 1/2" cubes
1 cup plain low fat yogurt
2 Tbs orange juice
1 Tbs ground coriander
1/4 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp salt
In a medium bowl, stir together yogurt, orange juice and all seasonings. Blend well. Add the goat meat cubes to the bowl, stir to coat with the marinade, cover and refrigerate for 4 - 24 hours.
Remove the meat from the marinade, pat lightly with paper towels to dry. Place meat evenly on the skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes until nicely brown.
Grilled Goat Chops
6 large garlic cloves
1 medium onion, coarsely chopped
1/2 cup plus 2 tablespoons good tasting extra virgin olive oil
Shredded zest of 2 large lemons
Juice of 1 large lemon (about 6 tablespoons)
1/2 cup dry white wine
4 teaspoons dried oregano
1/4 teaspoon each salt and freshly ground black pepper
8 to 9 1-inch thick small rib or loin goat chops (lamb could be used as well)
Allow 1-1/2 to 2 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 1/2 cup olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just short of a puree. You want some small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 1-1/2 to 2 hours.
To cook, drain the chops but do not wipe off the marinade. Heat the remaining 2 tablespoons of oil in a 12-inch straight-sided sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch. Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.