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Goat leg tikka
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Serves 6
Easy
Total time: 55 mins
plus marinating and resting time
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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
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal261
- fat6.8g
- saturates2.1g
- carbs4.8g
- sugars3g
- fibre2.2g
- protein44.4g
- salt2.1g
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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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