Ingredients:
2 pounds (about 1 kg) of beef or goat meat (such as ribs, loin, or shoulder)
3 cloves of garlic, minced
1 tablespoon ginger, minced
1 teaspoon paprika
1 teaspoon cayenne pepper (adjust to your spice preference)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
1/4 cup vegetable oil
Juice of 1 lemon
Optional: Additional lemon wedges for serving
Instructions:
Prepare the Meat:
Clean and cut the meat into manageable pieces, keeping the bone if using bone-in cuts.
Using a knife or fork, make small cuts into the meat to allow the marinade to penetrate.
Place the meat in a large bowl.
Make the Marinade:
In a separate bowl, combine the minced garlic, minced ginger, paprika, cayenne pepper, ground coriander, ground cumin, salt, vegetable oil, and lemon juice.
Mix well to form a thick marinade.
Marinate the Meat:
Pour the marinade over the meat, making sure each piece is well-coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 to 4 hours, or overnight for best results. This allows the flavors to develop and the meat to become tender.
Preheat the Grill:
If using a charcoal grill, prepare the charcoal and let it burn until it turns white and ashy. If using a gas grill, preheat it to medium-high heat.
Grill the Meat:
Thread the marinated meat onto skewers or place them directly on the grill grates.
Grill the meat on each side for about 10-15 minutes or until it’s nicely browned and cooked to your desired level of doneness. You can adjust the cooking time based on the thickness of the meat and your preference for doneness.
Serve:
Once the meat is cooked, remove it from the grill and let it rest for a few minutes.
Serve the nyama choma hot, with lemon wedges on the side for an extra burst of flavor.
Nyama choma is often enjoyed with side dishes like kachumbari (tomato and onion salad), ugali (maize porridge), or chapati.
Tips:
You can adjust the spice levels by increasing or decreasing the amount of cayenne pepper in the marinade.
Experiment with different cuts of meat for varying textures and flavors.
If you don’t have access to a grill, you can also cook the marinated meat in the oven using the broil setting for a similar charred effect.
Enjoy the delicious flavors of Kenyan nyama choma – a true delight for meat lovers and a centerpiece of Kenyan culinary culture!
