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    You Are Here Home » Entree Recipes

    Published: Aug 2, 2018 Updated: Apr 4, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Goat Kofta Kabob (kebab) Recipe

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    goat kabobs pin

    Today I'll show you how to make a delicious Goat Kofta Kabob Recipe. If that sounds too exotic for your taste, don't write it off just yet! This just might be my new favorite kabob recipe. Serve these delectable kabobs with Vermicelli Rice and plenty of Marinated Sumac Onions.

    goat kabobs over a bed or rice

    A while back, a friend from church needed a meat grinder to grind some goat meat that he acquired by butchering a few of his goats. He posted his request on Facebook and I responded that I had one he could use.

    When we met up at church, Austin asked if I wanted to some goat meat in return for letting him use my grinder. He explained that most people aren't interested in trying goat meat. He continued, "but if you'd like, I can give you some." I replied: "Are you kidding me? I'm Assyrian! I'd LOVE some goat meat!" 😬

    I made a few goat recipes with the meat including this goat kabob recipe and some amazing Goat Curry! I'm also looking forward to making other goat recipes in the future, as soon as I get my hands on more goat meat!

    How to make Goat Kabobs

    STEP 1: Mix ground goat meat with spices. Add in the minced onion and cayenne pepper. Run the meat through a meat grinder.

    venison burger mix

    STEP 2: Allow the meat to marinate in the refrigerator for at least a few hours, or overnight. Form the meat over four flat kabob skewers.

    Goat Kofta Kabob on skewers

    STEP 3: Grill the goat kabobs until cooked to your liking, turning only once. Do not overcook.

    Goat Kofta Kabobs with skewered tomatoes and salad

    What Does Goat Meat Taste Like?

    Although I'd never had goat meat, I've always imagined that I'd love it. I assumed it would taste similar to lamb and I LOVE lamb. Goat meat is pretty lean, so Austin added 15% pork fat to bind the meat together.

    Well, it turns out that goat tastes more like beef than lamb, with a hint of sweetness. I am officially hooked!

    Goat Kabob Serving Suggestions

    Kabobs are traditionally served with white rice, along with grilled vegetables. If you prefer, you can serve the kabobs with Dilled Rice.

    Better yet, wrap a fresh Pita bread around the kabobs, and make yourself a Middle Eastern sandwich. Some sliced tomatoes, onion, and Pickled Mangos should round off the sandwich nicely!

    Related Recipes

    • Lamb or Beef Kofta Kabob Recipe
    • Juicy Shish Kabob Recipe
    • Joojeh Kabab | Grilled Saffron Chicken Kabobs
    • Lamb Shish Kabobs with Grilled Vegetables

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    Don’t forget to check out my  Classic Middle Eastern Food Combinations.

    goat kabobs on a bed of rice

    Goat Kofta Kabobs (kebabs) Recipe

    Succulent ground goat kabobs, perfect with white rice, or a green salad.
    4.80 from 5 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Middle Eastern
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 32 minutes
    Servings: 4 kabobs
    Calories: 370kcal

    Ingredients

    • 1 pound ground goat meat
    • 1 teaspoon salt
    • 1 teaspoon sumac powder
    • ½ teaspoon black pepper
    • ½ teaspoon allspice
    • â…› teaspoon ground cloves
    • â…› teaspoon cinnamon
    • ¼ cup white onion minced
    • 1 medium cayenne pepper minced (optional)

    Instructions

    • Mix ground goat meat with spices. Add in the minced onion and cayenne pepper. Run the meat through a meat grinder.
    • Allow the meat to marinate in the refrigerator at least a few hours, or overnight. Form the meat over four flat kabob skewers.
    • Grill the goat kabobs until cooked to your liking, turning only once. Do not overcook.

    Nutrition

    Serving: 1kabob | Calories: 370kcal | Carbohydrates: 8g | Protein: 21g | Fat: 29g | Sodium: 660mg | Fiber: 4g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Entree Recipes

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    • Easy Falafel Bowl
    • Sopita (Mexican Shell Soup)
    • Rajas Con Crema | Creamy Roasted Poblanos

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    1. Aditya Simha says

      November 08, 2020 at 5:08 pm

      5 stars
      Awesome recipe! I love your blog, Hilda. 🙂

      Reply
      • Hilda Sterner says

        November 08, 2020 at 5:56 pm

        Hi Aditya,
        Thank you so much for the review and the wonderful compliment. I really appreciate it!

        Reply

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