Nyama Choma (Simple Kenyan Grilled Meat) with Kachumbari Salad

Today I’m sharing a simple grilled meat recipe, something that really hits the spot on a summer evening. Its preparation is deceptively simple: just rub it all over with lemon juice, give it a fair bit of salt, and grill it until cooked through. Nyama Choma’s charm comes from its down-to-basics approach, letting you complement the pure meat flavor with a spicy and tangy Kachumbari Salad (also pictured: Sukuma Wiki.

Nyama Choma (Simple Kenyan Grilled Meat) with Kachumbari Salad (Gluten-free, Primal, Paleo, Keto)

Servings: 6
Time: 1 hour
Difficulty: Easy

3-4 lbs bone-in goat, lamb, or beef pieces (leg, shoulder, short ribs, or combination), cut into 2” chunks
1 lemon, cut into wedges
coarse sea salt or kosher salt to taste

1. Rub the meat all over with the lemon juice, then pat dry using paper towels; generously salt the meat and set aside.

2. Prepare your grill for indirect medium-heat grilling by banking the coals to one side for a charcoal grill, or turning off the burners on one side. Place the goat pieces on the cool side of the grill, fattiest-side-up, and grill until the meat registers at least 140F on an instant-read thermometer, about 35 minutes.

3. Transfer the meat to the hot side of the grill and grill until crispy, about 3 minutes per side. Season with more salt to taste, then serve with Sukuma Wiki, Ugali, and Kachumbari.

Kachumbari Salad:
Serves: 4 as a side
Prep time: 10 mins
Cook time: 20 mins

½ red onion, diced (about ½ cup chopped)
2 tomatoes, diced (about 1 cup chopped)
1 spicy chile pepper (habanero, piri piri, serrano, or similar), diced
1 small handful cilantro, chopped (about 2 tbsp chopped)
½ tsp salt, more to taste
juice of ½ lime (about 1 tbsp)

1. Soak the onion in cold water for 10 minutes, then drain and pat dry.

2. In a large mixing bowl, combine the ingredients. Season with salt to taste, then cover and refrigerate for 20 minutes before serving.