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


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


Preparing the BBQ Goat Sharwarma


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


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


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


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


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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