The farmers market is a magical place. It has exposed me to so many new foods and recipes. I want to support each vendor and often that means buying things that are outside my usual rotation, thus I have to come up with a new recipe.
Hence: goat kebabs.
I have learned I love goat meat. It's lean, chock full of lean protein and frankly I like the goat-y flavor. I know, goat cheese, goat milk and other things goat-y are a little scary to the conventional palate, but once you figure them out, and find the compliment vegetables, sauces and spices, it's simply magical.
This is one of those moments I am so grateful for the internet. People all over the world have been, and continue, eating goat everyday. It's the most commonly consumed meat around the world. Do you know what that means? Recipes. Lots of knowledge and kitchen lore out there to make up for my novice goat skill. I've tried a chili verde with some neck coins, which was delicious! And grilled some steaks over the summer, again ... delicious. But this time I took home some burger. I also have some Olsen chorizo in the fridge, and I contemplated making a chorizo, goat burger. But wanted the goat to shine, and chorizo is strong ... and wonderful, but I was certain I would lose the goat if I mixed them together. So kebabs it is! And let me tell you, those Middle Easterners know what they're doing. Kebabs are delicious. Maybe its because I'm a fan of food on a stick. But really, who isn't? But the delicate balance of nuts and spice with the lean meat. Accompanied by a tart yogurt or creme fraiche, you can't go wrong. Compile that meat on a stick with my second favorite culinary invention: the tortilla, or flatbread. You've got me. Two for two.
Grilled goat kebabs with pistachios - Adapted from Jamie Olivers Jamie at Home
1lb goat burger
2 tablespoons fresh, chopped thyme
1 tablespoon chili powder
1 tablespoon toasted and ground cumin
zest of 1 lemon
a handful of pistachios
salt and pepper
tortillas, red onion, greens of choice, yogurt
Preheat your heavy bottomed skillet
Place goat, thyme, chili, cumin and lemon zest in a food processor with salt and pepper. Pulse until well mixed. Divide the meat in 4 parts and with damp hands assemble onto 4 skewers. Grill the kebabs until nicely browned on all sides. It really is that simple. To make a delicious wrap, toss some micro-greens or mixed greens with thinly sliced red onion and some fresh herbs. Slide your kebab into a tortilla or flat bread, top it with your quick salad, dollop a spoon of plain yogurt and a little bit of fresh spice (zest, cumin, thyme chili, salt and pepper) and enjoy.
Don't forget the best goat meat around is at our very own Thursday Market. Come on down and see Sunny and Jim at JJ's Goats!