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Middle Eastern Grilled Goat Kabobs

August 1st, 2011 · 8 Comments

{This is, obviously, a not-so-meatless recipe. Check back next week for a fresh and seasonal Meatless Monday recipe.}

As a devotee to all-things-dairy, I was excited to spot the “Goaterie” blog party mentioned on Twitter. Of course, there’s more to goat (or from) than cheese, so it seemed time to give the meat a try. Fortunately, I knew right where to turn for “happy” goat meat — Painted Hand Farm at the Bloomingdale Farmers Market in DC. When I asked which cut of meat would be best for cutting up, I was steered towards the leg — more meat than the shoulder. I bought two small leg pieces and headed home to research recipes. I originally had a curried dish in mind, but the Middle Eastern kabob recipe jumped out at me. I had read complaints about goat meat’s toughness, so I employed my favorite tenderizing marinade: yogurt. In this case, goats-milk yogurt, of course. The result was quite tasty — grilled to medium rare, the meat was still tender and moist. It has a flavor somewhat in between that of lamb and chicken, and in fact, goat meat has less saturated fat than even chicken. I used my favorite purple bell peppers from the market, but you can use any color you prefer.

middle eastern grilled goat kabobs

Recipe: Middle Eastern Grilled Goat Kebabs
Adapted from Blue Kitchen


  • 1 teaspoon cumin seeds
  • 1/4 cup pomegranate molasses
  • 1/2 cup goat milk yogurt
  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 pounds trimmed goat meat, cut into 1-inch chunks
  • 1 bell pepper, cut into chunks
  • 6 bamboo or metal skewers
  • pita bread

For yogurt sauce, layer the following in a small bowl:

  • 1/2 cup goat milk yogurt
  • 1 tomato, diced
  • several leaves fresh mint, chopped

Instructions: Heat small skillet over medium heat. Add cumin seeds and stir until lightly toasted, about 2 minutes. Grind cumin in mortar; add garlic, salt, pepper, oregano and cinnamon and grind to a paste. In a large bowl or 1-gallon plastic bag, mix the spice mixture with pomegranate molasses and yogurt.  Add goat meat and rub to coat pieces evenly with the marinade. Refrigerate for at least 1 hour. While meat marinates, soak bamboo skewers (if using) in water.

Preheat grill to medium-high. Remove goat from marinade. Thread goat pieces and pepper pieces on to skewers. Grill, turning frequently, for 5-7 minutes for medium-rare. Serve with yogurt-tomato sauce and warm pita bread. Makes 3-4 servings.

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This post is being shared with the Goaterie event hosted by Creative Culinary and La Fuji Mama. If you’re curious about cooking with goat meat, check out Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough.

Tags: at market · events · grassfed · grilled · proteins · recipe

8 responses so far ↓

  • 1 An All-American Goat Cheese Tasting // Aug 1, 2011 at 7:56 am

    […] event hosted by Creative Culinary and La Fuji Mama. Visit FoodieTots for the second course: Middle Eastern Grilled Goat Kabobs. If you’re curious about cooking with goat meat, check out Goat: Meat, Milk, Cheese by Bruce […]

  • 2 anya // Aug 4, 2011 at 8:12 am

    This recipe seems so yummy. I miss having to eat these kabobs. I remember having to dine in jumeirah..that was my first time to taste this kind of arabic food..visiting these countries are really awesome.
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  • 3 Honney Limmet // Aug 5, 2011 at 9:14 am

    Thanks so much for mentioning Goaterie; we’ve had great response and hope everyone has had some fun with it. I so love the Purple Haze from Cypress Grove and somewhat surprisingly can say I loved it with some Virginia Viognier’s when I was part of a national tasting recently! Small world……
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  • 4 Danissan Ramos // Aug 6, 2011 at 11:04 am

    Yes me too Honney, i really love purple, thanks for sharing..
    Danissan Ramos´s last blog post post ..flash angry birds

  • 5 Jackilyn // Aug 8, 2011 at 2:13 am

    I miss eating this kind of food i miss going to Dubai the last time we went there we have so much good memory with my boyfriend.when we go to the restaurant i always order kebobs and there vegetables salad there.yummy!!!
    Jackilyn´s last blog post post angry birds plush

  • 6 hundredmiller // Aug 8, 2011 at 12:32 pm

    great recipe you have there! honestly i tried it but it got overcooked a little but we still enjoyed the eatable parts 😀 thanks for sharing!
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  • 7 Kristen B. // Dec 22, 2011 at 10:10 am

    I have tried kebabs before so I guess this one will taste so good. Goat is also nice meat to eat and I missed eating goat’s meat. Maybe I should try this recipe this Christmas.

    Magnavox MDR513H F7

  • 8 cheap beats by dr dre // Mar 6, 2012 at 2:28 am

    and on the other side, you have waterrues post-injury, who was a level below everyone else last year.