Char-grilled Moorish goat skewers

Frank Camorra
Char-grilled Moorish goat skewers
Char-grilled Moorish goat skewers Photo: Marina Oliphant
Dietary
Dairy-free

Frank Camorra, MoVida, Melbourne.

Ingredients

1kg goat leg meat, boned and all sinew removed

2 tbsp freshly ground cumin seeds

1 tbsp sweet Spanish paprika

1 tsp freshly ground nutmeg

1 tsp turmeric

1/2 tsp cayenne pepper

1 tsp fine sea salt

1 small handful curly parsley, chopped

2 cloves garlic, finely minced

200ml fino sherry

60ml olive oil

For the basting liquid:

60ml extra fino sherry

1/2 tsp cayenne pepper

1 tsp paprika

half a lemon

Method

Cut the goat into 1cm cubes.

Mix the marinade ingredients and pour over the goat. Refrigerate overnight, turning 2 or 3 times.

Thread the marinated goat onto 30cm metal skewers. Spread the meat out, allowing it to cook evenly.

For the basting liquid: Mix all the ingredients and stick a fork in the curved side of the half lemon to make a fruity basting brush.

To finish: Place the skewers on a charcoal or barbecue grill on a medium heat and cook for 15-20 minutes turning and basting several times each side. Allow to rest before serving.

* This recipe appeared in Epicure's barbecue edition, February 2008.