African · Lunch · Dinner
Nyama Choma with Kachumbari
Nyama Choma na Kachumbari
Smoky, chargrilled goat seasoned simply with garlic, lemon and black pepper, served Kenyan-style with a crisp, zesty tomato and onion kachumbari salad. A lean, protein-packed feast that is perfect for sharing.
- Prep
- 50 min
- Cook
- 25 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 15% · Fat 26% · Protein 59%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 800 gGoat meat, boneless leg, cut into large chunks
- 4 cloves12 gGarlic, crushed
- 2 tbsp30 gLemon juice
- 1 tbsp14 gSunflower oil
- 1 tsp6 gSalt
- 1 tspBlack pepper, ground
- 4 medium480 gTomatoes, ripe, diced
- 1 medium150 gRed onion, thinly sliced
- 1 small15 gGreen chili, finely chopped (optional)
- 1/2 cup8 gFresh coriander, chopped
- 1 lime (2 tbsp)30 gLime juice
Steps
- 1
Trim any thick visible fat from the goat meat.
- 2
In a bowl, mix the garlic, lemon juice, sunflower oil, 3/4 tsp of the salt and the black pepper.
- 3
Add the goat to the bowl and toss to coat evenly.
- 4
Cover and refrigerate for at least 30 minutes to marinate.
- 5
Light a charcoal grill or heat a gas grill to medium-hot.
- 6
Grill the goat for 20 to 25 minutes, turning every few minutes, until well browned and charred at the edges.
- 7
Check the thickest piece reaches at least 63 °C / 145 °F, then rest the meat for 5 minutes.
- 8
While the meat grills, combine the tomatoes, red onion, green chili and coriander in a bowl.
- 9
Dress the kachumbari with the lime juice and the remaining 1/4 tsp salt, then toss gently.
- 10
Slice the goat into bite-sized pieces on a board and serve with the kachumbari.
Swaps, storage and make-ahead
Swaps
- Use boneless lamb leg or beef sirloin chunks if goat is hard to find, grilling until the thickest piece reaches at least 63 °C / 145 °F.
- Swap the sunflower oil for any neutral oil such as rapeseed or vegetable oil.
- Leave out the green chili or remove its seeds for a milder kachumbari.
- Use flat-leaf parsley instead of coriander if you don't like coriander's flavour.
Storage
Refrigerate the grilled goat in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The kachumbari is best eaten fresh, as it turns watery, so keep any leftovers separate and use them within a day.
Make ahead
Marinate the goat in the fridge up to 1 day ahead. Chop the onion and chili a few hours ahead and keep them chilled, then add the tomatoes, coriander and lime just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Nyama Choma with Kachumbari in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (383 g) | Per 100 g | |
|---|---|---|
| Calories | 295 kcal | 77 kcal |
| Protein | 43 g | 11.2 g |
| Carbohydrates | 10.7 g | 2.8 g |
| of which sugars | 5.1 g | 1.3 g |
| Fiber | 2.4 g | 0.6 g |
| Fat | 8.5 g | 2.2 g |
| of which saturated | 1.8 g | 0.5 g |
| Sodium | 755 mg | 197 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
