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
Find out more on Cabrito.co.uk, Twitter: @CabritoGoatMeat, Facebook: @cabritogoatmeat and
Instagram: @cabritogoatmeatnk