Nyama Choma

Preparation

1. Make 2-inch slits all over the goat meat to allow the marinade to penetrate deeply. Combine the lemon juice, garlic, ginger, oil, salt, black pepper, and rosemary in a bowl to form the marinade. Rub the marinade all over the meat and into every slit. Cover and marinate in the refrigerator for at least 2 hours — overnight is ideal. Note: Traditional nyama choma is simply rubbed with salt only. The garlic and spice marinade is a popular home variation.
2. Remove the marinated meat from the fridge at least 1 hour before grilling to bring it to room temperature — cold meat hitting a hot grill leads to uneven cooking.
3. Prepare a charcoal grill. Light the charcoal and allow it to burn until the coals are glowing red with a white ash coating. This is the right temperature for nyama choma — medium heat. Authentic nyama choma is always cooked over charcoal; the smoke is fundamental to its flavor.
4. Place the meat on the grill over the hot coals. Cook slowly, turning every 8–10 minutes, for 45–60 minutes depending on the size of the pieces. Every time you turn the meat, baste generously with the salt water using a brush or cloth — this keeps it moist and develops a savory crust.
5. The nyama choma is done when the meat has a deep brown, slightly charred exterior and the juices run clear when the thickest part is pierced. Remove from the grill and let rest, covered loosely in foil, for 10–15 minutes before chopping and serving.
6. Make the kachumbari: Dice the tomatoes and finely slice the onion. Combine with chopped cilantro, lime juice, sliced green chili, and a pinch of salt. Toss gently. Serve alongside the nyama choma.