Nyama Choma Recipe (Kenyan Grilled Meat)

Prep Time: 15 minutes
Marinating Time: 2–4 hours (or overnight for best flavor)
Cook Time: 40–50 minutes
Total Time: About 3 hours
Servings: 4–6

Ingredients

• 2 lbs (900 g) goat meat or beef (you can also use lamb)

• 2 tablespoon vegetable oil

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp ground cumin (optional for extra depth)

• Juice of 1 lemon (about 2 tbsp)

• 1 small onion, chopped (for serving)

• 1 tomato, chopped (for serving)

• Fresh cilantro, chopped (for garnish)

Directions

1. Prepare the meat: Cut the meat into medium-sized chunks. Pat dry with paper towels.

2. Make the marinade: In a large bowl, combine vegetable oil, garlic, ginger, salt, pepper, paprika, cumin, and lemon juice. Mix well.

3. Marinate: Add the meat to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours (or overnight for richer flavor).

4. Preheat the grill: Prepare a charcoal grill or gas grill to medium-high heat. (Charcoal gives the traditional smoky flavor.)

5. Grill the meat: Place the marinated meat on the grill. Cook, turning occasionally, until well-browned and tender — about 40–50 minutes depending on the cut. Baste occasionally with any remaining marinade or a little oil to keep it juicy.

6. Make kachumbari (optional): While the meat cooks, mix chopped onion, tomato, and cilantro in a small bowl. Add a pinch of salt and a squeeze of lemon juice.

7. Serve: Arrange the grilled meat on a platter, top with kachumbari, and serve hot with ugali, fries, or chapati on the side.
   

🔥 Pro Tip: For authentic Kenyan flavor, grill over charcoal and sprinkle the cooked meat lightly with salt and lemon juice right before serving.