Grilled Skewers of Kid Goat (Emeril Lagasse) |
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Prep Time: 495 Minutes Cook Time: 20 Minutes |
Ready In: 515 Minutes Servings: 4 |
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Ingredients:
3 pounds of kid goat, cut into 1-inch cubes |
salt and pepper |
1 cup of olive oil |
pinch of crushed red pepper |
2 tablespoons of chopped garlic |
4 bay leaves, crumbled |
12 green bay laurel sticks, about 12 inches long |
1 loaf of crusty bread |
1 pound fresh figs |
1 pound queijo da serra estrela cheese |
Directions:
1. Preheat the grill. Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight. Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread.
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