Cabrito (goat) on the Barbecue

This is a great, delicious goat dish. Allthough goat had a realy fine taste, the marinade makes it even better. After an overnight marinate, the meat is finished on a very hot barbecue in a few minutes. Extremely tender and full of flavours.

Goat is a staple in Africa, Asia and South/Central America, and a delicacy in a few European cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, Indian, Indonesian, Nepali, Pakistani, Mexican, and Caribbean. Cabrito, or baby goat, is the typical food of Monterrey, Nuevo León, Mexico; in Italy it is called capretto.

Goat meat is savory and less sweet than beef but slightly sweeter than lamb.
 

What you need:

• 10-12 goat chops
• 4 cups of red wine
• 1/4 cup white vinegar
• 1 tbsp onion, finely chopped
• 1 tbsp mint leaves, chopped
• 1 tbsp coriander leaves, chopped
• 2 tsp worcestersauce
• 1 cup light soya sauce
• 1 cup water
• 2 tbsp olive oil

How to prepare it:

1. Put the goat pieces in a firm plastic bag.
2. Mix all the ingredients in a bowl.
3. Add the mixture in the bag with the meat and mix well. Be carefull the bones don't make wholes in the bag.
4. Leave it in the fridge overnight to marinate.
5. Light the barbecue and wait until it is really on it it's hottest temperaure.
6. Put the chops on the grill and turn it when browned. 
7. The meat is best when still rose inside.
8. Serve with a bulgurwheat salad and a piece of flatbread.