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Grilled Skewers Of Kid Goat
3
Pound Kid goat; cut into 1" cubes
Salt; to taste
Freshly−ground black pepper; to taste
1
1
2
4
1
1
1
1
1
Cup Olive oil
Pinch Crushed red pepper
Tablespoon Chopped garlic
Bay leaves; crumbled
2 Green Bay laurel sticks; abt 12" long
Crusty bread loaf
Pound Fresh figs
Pound Queijo da Serra Estrela cheese
1 Fat; 0 Other Carbohydrates
Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil,
red pepper, garlic and bay leaves together. Season with salt and pepper.
Toss the goat with the marinade, cover and refrigerate overnight. Preheat
the grill. Spear 4 ounces of the goat meat on each laurel stick. Place the
reserved marinade in a saucepan and bring up to a boil. Boil the marinade
for about 2 minutes and remove from the heat. Place the sticks on the grill
and grill for 2 to 3 minutes on all sides. Baste the skewers with the
marinade every few minutes. Remove the skewers from the grill and place on a
large platter. Slice the bread into 1−inch slices and place on the platter.
Arrange the figs and cheese around the skewers and bread. This recipe yields
4
to 6 servings.
Grilled Skewers Of Kid Goat
327
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