Nyama Choma with Kachumbari

Shopping list

• 800 g goat leg or beef sirloin — cut into large chunks

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• 2 tbsp vegetable oil

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• 1.5 tsp salt

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• 1 tsp ground black pepper

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• 2 tbsp lemon juice — freshly squeezed

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• 3 piece tomatoes — diced finely

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• 1 piece red onion — finely chopped

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• 3 tbsp fresh coriander — chopped

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• 1 piece green chilli — finely chopped, seeds optional

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• 1 piece lime — juiced

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Step by step

1. 1

   Place the meat chunks in a large bowl. Toss with vegetable oil, salt, black pepper, and lemon juice. Massage the marinade into the meat, then cover and refrigerate for at least 2 hours (or overnight for deeper flavour).

2. 2

   Prepare your charcoal grill or barbecue and let the coals burn down to medium-hot embers (about 180–200°C).

3. 3

   Thread the marinated meat onto metal skewers or lay directly on the grill grate.

4. 4

   Grill for 20– 25 minutes, turning every 5 minutes, until the meat is charred on the outside and cooked through (internal temperature 63°C for beef, 70°C for goat). The meat should be slightly crispy at the edges.

5. 5

   Meanwhile, make the kachumbari: combine the diced tomatoes, red onion, coriander, green chilli, and lime juice in a bowl. Season with a pinch of salt and toss well.

6. 6

   Remove the meat from the grill and let rest for 5 minutes.

7. 7

   Serve the nyama choma hot with the kachumbari salad on the side.