Serious Eats: Recipes
Goat Skewers with a Vinegary Herb Sauce
Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese, are quick to tell you that most people's aversion to goat meat stems from curry, more specifically the very goaty sort that's popular in Jamaican takeout joints. But this specific flavor comes from goats that are over the hill, older goats that are raises to take on that gamey, barnyardy flavor. If you're looking for a milder flavor it's best to find young goats that have been raised for meat; ones that are bred for dairy or even wool are notoriously chewy and aren't the best for cooking.
These Goat Skewers with a Vinegary Herb Sauce are best made from leg meat, which according to Weinstein and Scarbrough has a sweeter, more subtle flavor and can be cooked relatively quickly. Prepared kabob style and grilled, these skewers are marinated in a vinegar-based sauce full of bright green herbs, cardamom, and paprika. They showcase the best of what goat can be—bright and fresh tasting with a unique savoriness that you can only get from really great goat.
Adapted from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.