Rwandan Grilled Goat Skewers

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A staple of Kigali street food, these Rwandan-style grilled goat skewers feature tender meat marinated in warm spices and a touch of citrus, then charred over hot coals. They are traditionally eaten as a snack or light meal with grilled plantains and a simple tomato-onion salad.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 12 gSugar
• 38 gProtein
• 620 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the marinade

• 1 cup plain whole-milk yogurt
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon sweet paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil

For the skewers

• 1.5 lb (700 g) boneless goat leg or shoulder, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 8 metal or pre-soaked bamboo skewers
• 1 tablespoon vegetable oil, for brushing

For serving

• 2 ripe plantains, peeled and sliced on the bias
• 1 lemon, cut into wedges
• 1/2 teaspoon flaky sea salt
• Fresh cilantro sprigs

Directions

1. In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, paprika, coriander, cumin, salt, pepper, and oil until smooth. Add the goat cubes and toss until thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or up to overnight.
2. If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat a charcoal grill or grill pan to medium-high heat (about 400°F).
3. Thread the marinated goat onto the skewers, alternating with pieces of red and green bell pepper and red onion. Leave a small gap between each piece so the heat circulates evenly. Brush the assembled skewers lightly with oil.
4. Place the skewers on the hottest part of the grill. Cook for 2-3 minutes per side, turning 4 times, until the goat is lightly charred on the outside and just cooked through (internal temperature of 145°F for medium). Total grilling time is about 8-10 minutes.
5. While the skewers cook, place the plantain slices directly on the grill and cook for 2 minutes per side until caramelized and tender with visible grill marks.
6. Transfer the skewers to a platter, immediately season with flaky sea salt, and squeeze fresh lemon juice over the top. Garnish with cilantro sprigs.
7. Serve hot with the grilled plantains, extra lemon wedges, and a side of tomato-onion salad or warm flatbread for an authentic Rwandan meal.

Cook’s Notes

• For the most authentic flavor, cook over charcoal rather than gas; the smoke is essential to the dish's character.
• Marinate the goat overnight for deeper flavor and more tender meat, as goat can become tough if under-marinated.
• Serve with ibishyimbo (Rwandan stewed beans) and grilled plantains to make a complete traditional meal.
• Do not overcook the goat; it stays tender only when served medium. Beyond 160°F internal it becomes dry and chewy.
• If goat is unavailable, use lamb shoulder as a close substitute with similar flavor and texture.

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