Greek Style Roasted Young Goat on a Spit
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In Greece, young goat, or kid, is a fairly common meat. The marinade is flavorful and aromatic and is a traditional choice for goat that is prepared in the mountains of Greece. You can either roast a whole young goat if you can find it or just a full 6-7 pound leg. This recipe uses the leg. You can easily substitute a leg of lamb if you can’t get a hold of any goat. If you use the whole animal, multiply the recipe for the marinade by 3.
Greek Style Roasted Young Goat on a Spit (Kitsiki tis Souvla) Recipe Ingredients:
- 1, 6-7 pound goat leg, cleaned and prepped for roasting
- Salt, to taste
- Pepper, to taste
- 2 medium onions, cut into slices
- Dry red wine
- 2 cloves garlic, unpeeled but kept whole
- 2 sprigs fresh thyme
- 2 springs fresh rosemary
- 2 tablespoons chopped, fresh Greek oregano
- 6 bay leaves
- 1 tablespoon orange zest
- 8 juniper berries
How to Make Greek Style Roasted Young Goat on a Spit:
Sprinkle the goat leg on all sides with salt and pepper. Place in a pan that will fit the leg snugly. Arrange the onion slices over the meat.
Pour enough wine into the pan so that it covers the meat. The amount you need to use depends on the size of the pan.
Add the garlic, thyme, rosemary oregano, bay leaves, orange zest, juniper berries. Cover the pan and let it marinade overnight.
Remove the leg from the pan and arrange it onto the spit. Prepare the coals or the fire. Set the spit over the fire. Make sure the goat leg is about one foot off of the ground.
Place the marinade in a saucepan. Set the heat to medium and let the marinade cook until it’s reduced by half. Strain out all the spices and set it aside.
Rotate the goat constantly on the spit until it’s cooked all the way through. This should take about 2 – 2 1/2 hours. Brush the marinade constantly over the meat as you rotate. Make sure to save some so that you can brush it in the last 15 minutes of cooking.
Remove the meat from the spit and serve.
This post was written by Greek Boston