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Ingredients
- 1kg goat leg meat, boned and all sinew removed
- 2 tbsp freshly ground cumin seeds
- 1 tbsp sweet Spanish paprika
- 1 tsp freshly ground nutmeg
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp fine sea salt
- 1 small handful curly parsley, chopped
- 2 cloves garlic, finely minced
- 200ml fino sherry
- 60ml olive oil
- For the basting liquid:
- 60ml extra fino sherry
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- half a lemon
Method
Cut the goat into 1cm cubes.
Mix the marinade ingredients and pour over the goat. Refrigerate overnight, turning 2 or 3 times.
Thread the marinated goat onto 30cm metal skewers. Spread the meat out, allowing it to cook evenly.
For the basting liquid: Mix all the ingredients and stick a fork in the curved side of the half lemon to make a fruity basting brush.
To finish: Place the skewers on a charcoal or barbecue grill on a medium heat and cook for 15-20 minutes turning and basting several times each side. Allow to rest before serving.
* This recipe appeared in Epicure's barbecue edition, February 2008.
