Curry-infused goat meat cubes grilled with a traditional Nigerian suya finish.
Hands-free mode with voice commands & timers
No ratings yet
In a large bowl, whisk together the vegetable oil, curry powder, minced scotch bonnet, and fresh thyme to create a Caribbean marinade base.
Toss the goat cubes in the marinade, ensuring every piece is coated; cover and refrigerate for at least 4 hours, preferably overnight, to tenderize the tough fibers.
Prepare the Suya spice (Yaji) by mixing the peanut flour, cayenne, ginger powder, garlic powder, onion powder, and bouillon in a shallow dish.
Thread the marinated goat meat onto soaked bamboo skewers, alternating with red onion petals for added moisture and flavor.
Dredge each skewer heavily in the Suya spice mixture, pressing the powder into the meat until a thick crust is formed.
Prepare a charcoal grill for two-zone cooking (medium-high heat); lightly oil the grates to prevent sticking.
Sear the skewers over direct heat for 3-4 minutes per side to develop a charred crust, then move to the indirect heat zone.
Cover the grill and continue cooking for 10-15 minutes until the goat is tender but still juicy, reaching an internal temperature of 160°F (71°C).
