Goat Shashlik

Even though being in nature awakens a ravenous appetite and everyone wants to grab a bite as soon as possible, sometimes you crave a bit of variety. Recently, I discovered a fantastic recipe for shashlik made from wild-raised kid goat meat. And even more exciting—I witnessed the entire cooking process firsthand!

The star of today’s recipe is Vladimir Arustamov. He was the one who shared an interesting trick: you can extract rosemary essential oil in just two seconds—either by dipping a sprig into boiling water or crushing it with a knife.

But I’m sure you’re much more interested in the full recipe, so I won’t keep you waiting—let’s get straight to the main event!

Goat Shashlik

Shashlik from Wild-Raised Kid Goat on the Grill

How to diversify your outdoor getaway and cook delicious kid goat shashlik? In this video, you’ll see a step-by-step recipe for grilling kid goat shashlik.

Difficulty Level: Medium

Calories: 300 (per 100 gr)

Cooking Time: 120 min

Ingredients:

Goat meat – 1 kg
Onion – 200 g
Kiwi – 4 pcs
Cilantro – 1 bunch
Garlic – 2 cloves
Soy sauce – 70 ml
Tomatoes – 150 g
Vegetable oil – 50 ml
Grape vinegar – 1 tbsp
Goat milk – 1 L
Cherry tomatoes – 100 g
Lavash – 2 sheets
Rosemary
Black pepper
Nutmeg

Instructions:

Cut the goat meat into small pieces (no more than 50 g each). Remove any veins and membranes.
Soak the meat in a deep container with cold goat milk for 40-60 minutes to soften it.
Slice the onion into half-rings; use plenty, as it adds juiciness and tenderness.
One of the key marinade ingredients is kiwi. Use four large kiwis per kilogram of meat—the fruit’s acidity helps tenderize goat or beef.
Finely chop the garlic and cilantro.
Drain the milk from the meat and transfer it to a new bowl.
Add onions, pureed tomatoes, mashed kiwi, cilantro, and minced garlic to the meat. Mix everything thoroughly by hand.
Pour in soy sauce and add nutmeg to taste.
Add olive oil, mix well again, and cover the bowl with plastic wrap. Let the meat marinate in a cool place for 1-1.5 hours.
Grill the meat over medium heat for 20-25 minutes, turning every 7 minutes to prevent drying out.
Grill cherry tomatoes separately.
Serve the hot goat kebabs immediately with grilled tomatoes, fresh herbs, and lavash.