Cabrito al Disco

Cabrito al Disco

  • Prep Time30 min
  • Cook Time1 hr 30 min
  • Total Time2 hr
  • Yield4 Servings


  • 750gms Kid Goat Meat
  • 30ml extra virgin olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 1 garlic clove
  • 2 tomatoes quartered
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp chilli flakes (or to taste)
  • 1 glass white wine
  • 1 can chopped tomatoes
  • 2 spring onions
  • (we also added some bite sized chunks of peeled new potatoes in after adding the tomatoes)


Preparing the BBQ Jerk Chicken


Heat the bbq, with no deflector plates in (if using a ceramic) or set up for indirect on a regular bbq.


In a lidded pot, brown the cubed meat in the olive oil, then add the onion, bell pepper, garlic and fresh tomatoes


Cook until the onions are translucent, about 10 mins


Add the spices, salt oregano, chilli and wine and cook until the alchohol has evaporated a bit.


Put the deflector plates in if using a ceramic or just move pot to indirect heat on a BBQ and add the canned tomatoes and the potatoes to the pot


Cover and cook on the bbq for about an hour, until the meat is tender. Add more water if it starts to dry out


Serve in a bowl with the spring onions sprinkled over and some nice crusty bread

This is another recipe from our friend James Whetlor's book Goat. It is by Martin Anderson formerly of Mosimanns & Temper Soho.

James worked as a chef in London for 12 years before returning to his home county of Devon and working at River Cottage
After buying and keeping goats to clear an area of scrubland, he became interested in the plight of the British Billy Goat

Share this recipe

Free Recipe Card

Cabrito al Disco

Download the free PDF Recipe Card

James Whetlor’s book ‘Goat is available from all good book shops.
Winner of the James Beard Foundation Cookbook Award for the single subject book 2019.
Winner of The Guild of Food Writers Best Specialist/Single Subject Book Award 2019

Publisher: Quadrille Publishing Ltd (5 April 2018)

ISBN-10: 1787131181
ISBN-13: 978-1787131187