KenyanGrilledParty
Classic Goat Nyama Choma
Charcoal-grilled goat meat, Kenya's favourite way to eat goat — simply seasoned and served with kachumbari.
1 hr 30 min Serves 6Medium
Instructions
- 1
Rub the goat pieces with oil, salt, pepper and masala; rest 20–30 min.
- 2
Light the charcoal and let it burn down to a steady, even heat.
- 3
Grill the goat over medium coals, turning regularly, for 60–75 min until well-charred outside and tender inside.
- 4
Rest 5 minutes, then chop into bite-sized pieces on a wooden board.
- 5
Serve hot with kachumbari, ugali or a side of fries.
Chef’s tips
- Goat needs a longer, gentler grill than chicken — keep the coals medium, not blazing, so the meat cooks through without burning.
- A splash of water over the coals now and then keeps flare-ups down.
Frequently Asked Questions
How long does goat meat take to grill?
Bone-in goat pieces typically need 60–75 minutes over medium charcoal, turning regularly, to become tender with a good char — longer than chicken because goat has more connective tissue.