James Whetlor (Cabrito Goat) BBQ Goat Sharwarma

Goat Sharwarma

James Whetlor (Cabrito Goat) BBQ Goat Sharwarma

  • Prep Time25 min
  • Cook Time2 hr
  • Total Time2 hr 25 min
  • Yield4 Servings

Ingredients

For the Goat

  • 1 x each kid shoulder, kid leg, kid saddle
  • (including breast) – boned and sliced into
  • 1cm thick pieces roughly 10-15cm

For the Spice Mixture

  • ½ tsp ground black pepper
  • ½ tsp ground cardamom
  • ½ tsp ground fennel
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp Turkish chilli flakes
  • 2 tsp sea salt
  • 150ml olive oil

For the Wet Marinade

  • 8 cloves garlic, peeled & crushed
  • 3 lemons, zest & juice
  • 250g Yoghurt
  • 3 tsp maldon sea salt

For the Baste

  • Suet fat from 1 kid
  • Juice 1 lemon
  • Sea Salt
  • 4 cloves garlic, whole
  • 1 tbsp Turkish chilli flakes

Method

Preparing the BBQ Goat Sharwarma

1

Up to 48 hours before cooking shawarma mix all spice ingredients and rub into kid meat slices.

2

Mix all wet marinade ingredients and rub into kid meat slices.

3

Thread the meat onto a rotisserie skewer and cook the shawarma over indirect heat for 2 hours.

4

To baste: melt the fat and add rest of ingredients. Use a basting mop to baste while shawarma is cooking.

5

Serve with: Flatbread, Sweet cabbage, Onion, Parsley, Seasoning, Cooking juice/lemon dressing, Pickled chilli (optional)

Recipe from James Whetlor at Cabrito Find out more on Cabrito.co.uk, Twitter: @CabritoGoatMeat, Facebook: @cabritogoatmeat and Instagram: @cabritogoatmeatnk

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BBQ Goat Sharwarma

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