Olive Magazine
Goat Leg Tikka

Goat leg tikka

Published: June 28, 2017 at 5:00 pm
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  • Preparation and cooking time
    • Total time
    • plus marinating and resting time
  • Easy
  • Serves 6

We have marinated butterflied goat leg in yogurt and Indian spices to create an impressive BBQ centre piece. With a long marinade and a quick cook, this BBQ recipe is ideal for summer entertaining

  • Gluten free
Nutrition:
NutrientUnit
kcal261
fat6.8g
saturates2.1g
carbs4.8g
sugars3g
fibre2.2g
protein44.4g
salt2.1g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 2kg goat leg, butterflied into one even piece
  • 3 lemon, halved lengthways

Marinade

  • 6 cloves garlic, chopped
  • 75g ginger, chopped
  • 150g natural yogurt
  • 1 tbsp smoked paprika
  • 1 tbsp cayenne pepper or chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 2 tsp sea salt
  • 1 lemon, juiced

Method

  • STEP 1

    Add the garlic and ginger to a small food processor with 3 tbsp of water and whizz to a purée. Add this to a bowl with the remaining marinade ingredients and mix well.

  • STEP 2

    Rub all over the goat and leave to marinate for at least 6 hours, but preferably overnight.

  • STEP 3

    Heat a barbecue to a medium-high heat. Cook the goat for 25-30 minutes, turning every 5 minutes until medium. If you have a meat thermometer it will reach 60C.

  • STEP 4

    Leave to rest for 5 minutes before carving.

  • STEP 5

    Put the lemon halves face-down on the barbecue for the final 20 minutes of cooking, until charred.

  • STEP 6

    Squeeze over the carved goat meat to serve.

If you want to use the oven, heat to 220C/fan 200C/gas 7. Put the goat on a rack over a roasting tin and cook for 30-40 minutes for medium.

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