Char-grilled Moorish goat skewers

Name: Char-grilled Moorish goat skewers
Cook time: 30 min
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

Frank Camorra

October 18, 2011

Char-grilled Moorish goat skewersMarina Oliphant

Time:< 30 mins

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.

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