Grilled Kid
Spiedini di Capretto alla Molisana
Region: Italy, Molise
Category: Goat-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

In the Molise province of Italy, kid is grilled on skewers with pieces of pork fat, turned a few times, and seasoned only with salt and pepper.  Further south, in Apulia, kid is grilled with oil, vinegar and oregano.  In this recipe you can leave off the skewers if you want and cook the piece of meat whole as in the photo or replace the kid with lamb, which of course is then a different dish.  Goat generally takes longer to cook than lamb so keep that in mind.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 2:15 hours in all

1/4 cup extra-virgin olive oil

Juice of 1 lemon

1 small onion, finely chopped

3 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper to taste

1 1/2 pounds boneless kid loin chops, cut into chunks if using skewers or one 2-pound piece goat shoulder or belly, in cooking whole

Six 10-inch wooden skewers (optional)

1. Mix together the olive oil, lemon juice, onion, parsley, and salt and pepper to taste in a 9 x 12-inch ceramic or glass baking pan.  Add the meat, turn to coat with the mixture, and leave to marinate in the refrigerator, covered, for 2 hours, turning a few times.  Remove the meat from the refrigerator 15 minutes before grilling. 

2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. 

3. Remove the meat from the marinade, reserving the marinade.  Skewer the meat if using skewers.  Place the meat over the coals if using chops grill and cook, turning once, until golden brown, 8 to 10 minutes. If cooking a whole piece of meat, place on cool side of grill and cook for 1 1/2 hours.  Baste with the marinade.

Variation: 

Note: 

Posted: 12/14/2006