Goat and Aubergine Kebabs

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Goat and Aubergine Kebabs

Goat and Aubergine Kebabs is a traditional Haitian recipe for a classic kebab of goat meat, aubergine (eggplant) and onion in an orange juice and chilli marinade. The full recipe is presented here and I hope you enjoy this classic Haitian version of: Goat and Aubergine Kebabs.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+over-night marinating)

Serves:

Rating:

Tags : Chilli Recipes Game Recipes Vegetable Recipes Haiti Recipes

Ingredients:

1 garlic clove, minced
60ml olive oil
1 tbsp salt
1 tbsp freshly-ground black pepper
360ml sour orange juice (eg from Seville oranges)
2 tbsp Hatian epis seasoning
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
6 shallots, peeled and quartered
450g goat meat, cut into 24 pieces
1 Scotch bonnet chilli, minced
1 small aubergine (eggplant), peeled and cut into 24 cubes

Method:

Immerse about 8 bamboo skewers in plenty of water and allow to soak for at least 30 minutes. Now alternate 3 pieces of meat, 3 pieces of onion and 3 pieces of aubergine as you thread them onto the bamboo skewers.

Combine the parsley, thyme, chilli, garlic, olive oil, Hatian epis seasoning and orange juice along with the salt and pepper either in a shallow dish or in a bag then add the skewers, rotate to coat and set aside in the refrigerator to marinate over night. The following day cook the meat on a barbecue or under a medium grill, cooking for about 5 minutes, turning occasionally. Serve hot.