In the Great Lakes region the French word 'brochette' names a whole bar culture: goat meat (occasionally fish or beef) salted, skewered, and grilled over charcoal, served with grilled banana or fried potatoes and cold beer. Goat brochettes are effectively Rwanda's national dish.
Also known as: brochette, goat brochettes, Rwandan brochettes, urubingo
Ingredients
- 800 g goat shoulder or leg, in 3 cm pieces with some fat left on
- 1 onion, grated, plus 1 onion in petals for threading
- 3 garlic cloves, crushed
- 30 ml oil
- 1.5 tsp salt
- pili-pili: 4 bird's-eye chillies pounded with 1 garlic clove, 30 ml oil and a squeeze of lemon
- grilled plantain or fries, to serve
How to make it
- 1
Work the grated onion, garlic and oil into the goat and marinate 3 h.
- 2
Skewer the pieces with onion petals between, keeping any fat edges outward.
- 3
Grill over medium-hot coals 12-15 min, salting midway; goat is served well-done here but must still bead juice.
- 4
Rest the brochettes 5 min under foil or a plate.
- 5
Serve bar-style with pili-pili on the side and grilled plantain or a pile of fries.
Pro tip: Pull the skewers the moment the meat is firm with clear juice and rest them; goat has little fat to hide behind, and five extra minutes on the grill turns it to rope.
