image description July 7, 2012

Moroccan Goat Liver & Kidney Kebabs with Lemon & Herb Oil

Moroccan Goat Liver & Kidney Kebabs with Lemon & Herb Oil

Ingredient List Print Recipe

For the Goat:

  • lb goat kidneys
  • lb goat livers
  • lb goat loin or top round
  • 2 red onions
  • 2 yellow peppers
  • 8 small tomatoes
  • lemons
  • berbere
  • minced green onion
  • olive oil

For the Basic Flatbread:

  • c Flour
  • T salt
  • T sugar
  • pk yeast
  • 2 1/2 c warm water

For the Salad:

  • c cherry tomatoes, quartered
  • 1/4 c minced parsley
  • juice of 1 lemon
  • T olive oil
  • 1 hot green chile, jalapeno is fine
  • c finely diced cucumber
  • 1 large minced shallot
  • salt & black pepper

You should be eating more goat.

This is one of my favorite lean healthy meats, popular all around the world. Goat in America is like soccer; we know the rest of the world loves it, but we just don’t get it. But there is goat available, and like soccer, it’s growing every year. And what’s more, eating goat (any protein that’s not chicken/pork/beef) will help alleviate the pressures on our farming system. It’s a win-win.


Season and skewer with the vegetables and leaf lard. Grill and serve with small pieces of grilled flatbread. Garnishing with the cuke/tomato salad

Basic Flatbread
Put 6 cups flour, 1 tbsp. salt and 2 tbsp. sugar in a large bowl.
Proof 2 packages yeast in 1/2 cup warm water and 1 tsp. sugar.
Add yeast mix to bowl with 2 -­‐ 2 1/2 cups warm water (or enough water to make dough stiff enough to handle).
Knead and let double.
Punch down and divide into 16 balls. Let stand for 10 minutes, then roll into 4 inch rounds. Place on ungreased sheet. Bake at 450 degrees for 6-­8 minutes. As they cool, they will collapse. I also like to grill these.

The Salad
Combine and serve. It’s that easy.



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