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Mbuzi Nyama Choma
5 from 42 votes

Mbuzi Nyama Choma

Mbuzi Nyama Choma is a Kenyan-style grilled goat meat marinated in a mixture of garlic, ginger, lemon, spices, and herbs including rosemary and bird's eye chili. The marinade imparts flavor and tenderizes the meat which is grilled then slow cooked wrapped in foil to retain moisture. The result is juicy, smoky, and fragrant meat with a balance of savory, spicy, and citrus notes.

Prep Time
10 mins
Cook Time
2 hrs
Additional Time
30 mins
Total Time
2 hrs 40 mins
Servings: 6
Calories: 647 kcal
Course: Main Course, Lunch, Dinner
Cuisine: African

Ingredients

  • 5.5 lbs goat meat approximately 2.5kgs, or preferred choice of meat
  • 10 cloves garlic
  • 1 bulb garlic cut across in the middle, whole
  • 1 onion large, or red onion
  • 1 lemon juiced
  • ⅓ piece ginger
  • ½ cup extra virgin olive oil or preferred cooking oil
  • 1 tablespoon cumin ground
  • 2 tablespoon paprika ground
  • 1 tablespoon salt
  • 2 stock cube
  • 6 prigs rosemary fresh
  • 2 bird's eye chili de-seeded
  • 1-2 tablespoon honey (optional - for basting)
  • 2 tablespoon water

Instructions

    Cup of Yum
  1. Make the marinade; combine garlic, ginger, onion, lemon juice, olive oil, cumin, paprika, salt, stock cubes, rosemary, and chili in a bowl. Blend briefly in a processor to maintain some texture.
  2. Make 2-inch slits on the surface of the meat or goat leg. Toss the meat in half the marinade in a bowl. Reserve the remaining marinade for basting.
  3. Massage marinade into the meat, covering the slits. Wrap in foil and marinate for 2 hours (or overnight for best results).
  4. Remove the marinated goat meat from the fridge and allow it to come to room temperature for at least an hour. Prepare and heat the grill to high. If using a charcoal grill, cover with ashes to moderate heat.
  5. To prevent sticking, oil a foil piece. Sear the meat on the grill for 3 minutes on each side, then transfer it to this foil. Top the meat with reserved marinade and add two more foil layers beneath, to end up with a triple layer of foil.
  6. Place two sprigs of rosemary and the bulb of garlic on top of the goat leg. Cover the meat loosely on top with foil so it resembles a tent.
  7. Add water to a baking tray. Lay the meat on it (Note: This helps cook the meat evenly and retains moisture). Transfer to the grill, ensuring it is at medium-low heat. Grill, turning from time to time, for 1.5 hours.
  8. Once almost cooked, mix the honey with 2-3 tablespoons of hot water to make a glaze. Uncover meat, baste, and grill for another 15-30 minutes until browned and juices run clear.
  9. Once cooked, transfer the meat to a tray and allow it to rest for 10-20 minutes before carving. Serve it with ugali, sukuma wiki, and kachumbari, or your favorite dishes.
OVEN METHOD
  1. To make nyama choma in the oven, simply marinate the meat and cover it with aluminum foil in preparation for roasting, as per the instructions above. Next, preheat the oven to 170° C/ 365° F (standard) or 150° C fan then lay the meat on a baking tray. Place in the oven and slowly roast for 4.5 hours.
  2. Once the cooking time is over, get the meat out of the oven and remove the aluminum foil. Make the glaze by mixing honey with 2-3 tablespoons of hot water. Uncover the meat and baste it with the honey glaze.
  3. Return the basted meat to the oven and broil each side on high for 5-10 minutes, or until the desired level of browness has been obtained.
  4. Remove the meat from the oven and allow it to cool for 20 minutes, before carving to prevent the juices from running out.
  5. Serve the nyama choma with mukimo, ugali, kachumbari or your favorite side dish.

Notes

  • Marinate the meat overnight for best flavor and tenderness, though a minimum of 30 minutes works.
  • Combine grated raw papaya and pineapple to tenderize tougher goat meat before cooking.
  • Bring marinated meat to room temperature for at least an hour before grilling to ensure even cooking.
  • Cut large goat leg pieces into smaller chunks to reduce cooking time and enhance evenness.
  • Grilling in foil layers helps retain moisture and allows slow cooking to break down connective tissue.
  • Let the meat rest covered for 10-20 minutes after cooking to keep it juicy.
  • Goat meat can be substituted with beef, mutton, or lamb to suit preference.

Nutrition Information

Calories 647kcal (32%) Carbohydrates 7g (2%) Protein 87g (174%) Fat 28g (43%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 238mg (79%) Sodium 2702mg (113%) Potassium 1759mg (37%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1181IU (24%) Vitamin C 15mg (17%) Calcium 90mg (9%) Iron 13mg (72%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 647

% Daily Value*

Calories 647kcal 32%
Carbohydrates 7g 2%
Protein 87g 174%
Fat 28g 43%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 238mg 79%
Sodium 2702mg 113%
Potassium 1759mg 37%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1181IU 24%
Vitamin C 15mg 17%
Calcium 90mg 9%
Iron 13mg 72%

* Percent Daily Values are based on a 2,000 calorie diet.