Pulled goat kebabs with coriander dressing

Pulled goat kebabs with coriander dressing

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(1 ratings)

Prep: 40 mins Cook: 5 hrs plus overnight marinating

More effort

Serves 6

An often overlooked meat, the slow-cooked shoulder of goat in these kebabs has a subtle, savoury flavour. Use lamb as an alternative, if you prefer

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal418
  • fat19g
  • saturates6g
  • carbs15g
  • sugars14g
  • fibre2g
  • protein46g
  • salt1g
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Ingredients

  • 1 whole goat shoulder (about 1½ kg)
  • 750ml warm vegetable stock

For the marinade

  • 200g plain yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • zest ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ small pack coriander, stalks only
  • 2 tsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tbsp brown sugar
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 black peppercorns
  • 1 tsp smoked paprika
  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

For the coriander dressing

  • ½ small pack coriander, leaves only
  • 200g Greek yogurt
  • 20ml extra virgin olive oil
  • 1 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • zest 1 lime, plus 1 tbsp juice
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 garlic clove, minced
  • 2 tsp cider vinegar

For the pickled pomegranate seeds

  • 3 tbsp cider vinegar
  • 3 tsp golden caster sugar
  • 1 pomegranate, seeds removed
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • ½ red onion, finely sliced
  • ½ red chilli, finely sliced

To serve

  • 6 flatbreads
  • ¼ white cabbage, shredded
  • mint leaves

Method

  1. Marinate the goat in a roasting tin the day before you cook it. Blitz all the marinade ingredients in a blender with 1 tsp salt, slather all over the goat, cover with cling film and put in the fridge.

  2. The next day, heat oven to 160C/ 140C fan/gas 3. Remove the goat from the fridge 30 mins before you cook it to bring it to room temperature. Unwrap, then cover the roasting tin tightly with foil and cook for 1 hr, then add the stock, return to the oven and cook for a further 4 hrs, occasionally basting with the juices, until the meat is coming away from the bones and is easily pulled apart with two forks.

  3. Pull the meat from the bones (which can be discarded) and set aside on a plate. Remove most of the fat, then pour a little boiling water in the bottom of the tin and use a whisk to scrape up any of the dark crust, incorporating the juices with the water. Return the meat to the roasting tin and cover with foil. Keep warm in a low oven until ready to use.

  4. To make the pickled pomegranate seeds, combine the cider vinegar with the sugar and a pinch of salt in a bowl, stirring until they dissolve. Add the pomegranate seeds, red onion and chilli, and stir to coat.

  5. To make the coriander dressing, combine all the ingredients in a food processor with some seasoning and blend until you have a runny green dressing.

  6. Warm the flatbreads through on a skillet or griddle and serve topped with the cabbage and warm goat. Garnish with the pickled pomegranate mix, mint leaves and dressing.

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Comments, questions and tips

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ifeyinwa00
17th Jul, 2016
5.05
This recipe was delicious! I didn't have goat so used a lamb shoulder. Fantastic flavours
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