Want to create a delicious and easy vegetarian recipe on your Big Green Egg? Check…
Leg of goat satay
The Big Green Egg lends itself particularly well to experimentation, not only in terms of the many preparation possibilities, but also in terms of ingredients. Have you ever eaten goat kid, for example? This still relatively unknown ingredient is a true delicacy that can be prepared in many ways. In this recipe, we will grill the goat kid meat on skewers and serve it wrapped in lettuce leaves. Quick and surprisingly tasty!
INGREDIENTS
FOR THE SATAY
600 g goat meat (from the leg)
1 cucumber
3 tomatoes
8 lettuce leaves
crispy fried onions
chilli sauce
FOR THE MARINADE
1 shallot
3 cloves of garlic
½ red chilli pepper
150 ml Ketjap Manis (sweet Indonesian soy sauce)
45ml soybean oil
juice of 1 lemon
1 tbsp sugar
¼ tsp salt
PREPARATION IN ADVANCE
Slice the goat meat into thin strips and thread them in a winding manner onto eight satay skewers. For the marinade, peel and chop the shallot and the garlic. Remove the stem and the seeds from the chilli pepper and slice it thinly. Mix together the shallot, garlic and chilli pepper with the other ingredients for the marinade. Place the satay skewers in the marinade and refrigerate for 60 minutes.
In the meantime, peel the cucumber. Cut the tomatoes in half, remove the seeds and finely dice the cucumber and tomatoes.
PREPARATION
Heat up the Big Green Egg, with the Cast Iron Grid, to 220°C.
Grill the skewers for approximately 8 minutes, turning them over after about 4 minutes, until done. Place the lettuce on a platter or on individual plates. Place one grilled skewer on each lettuce leaf, and then garnish with the cucumber, tomato and fried onions. Remove the skewer and spoon on some chilli sauce. Roll up the lettuce leaf and eat as a wrap.
Related Recipes
This Post Has 0 Comments