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Shredded BBQ goat with cilantro chutney recipe

Name: Shredded BBQ Goat with Cilantro Chutney and Yogurt Chile Sauce
Prep time: 2 h
Total time: 2 h
Yield: 4-6
Ingredients: 3-4 lb. goat leg; Salt; Pepper; Garlic Powder; 1 white onion; 1 jalapeño; 2 guajillo chiles; 6 garlic cloves; 2 bay leaves; 1-2 bottles of beer (substitute chicken or beef broth if you prefer); 1 lemon; 1 bunch cilantro; ½ red onion; 1 shallot; ¼ cup Greek yogurt; Olive oil; 1 tbs. oregano; 1 tsp. red pepper flakes; 1 tsp. cumin; 1 stick of butter; Ciabatta rolls

3 Comments

Shredded BBQ Goat with Cilantro Chutney and Yogurt Chile Sauce

by Matt Rose

Rated 5.0 stars by 2 users

Servings

4-6

Prep Time

2 hours

Cook Time

4-5 hours

Enjoy this shredded bbq goat sandwich with cilantro chutney and yogurt chile sauce on ciabatta rolls. While it takes time to prepare and grill, the cook time is worth the wait for tender shredded goat meat.

The shredded barbecued goat can also be served multiple ways, as as sandwich, in lettuce wraps, as tacos, over rice or noodles, or even as an appetizer on sliced, toasted baguette.

It's makes for a memorable, delicious meal on the grill, great for summer time whether you're entertaining or relaxing in your backyard or at the lake.

Ingredients

3-4 lb. goat leg
Salt
Pepper
Garlic Powder
1 white onion
1 jalapeño
2 guajillo chiles
6 garlic cloves
2 bay leaves
1-2 bottles of beer (substitute chicken or beef broth if you prefer)
1 lemon
1 bunch cilantro
½ red onion
1 shallot
¼ cup Greek yogurt
Olive oil
1 tbs. oregano
1 tsp. red pepper flakes
1 tsp. cumin
1 stick of butter
Ciabatta rolls

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Directions

Season the goat leg with your favorite SPG BBQ Rub or equal parts salt, black pepper & garlic powder.
Place the leg of goat on a wire rack and into the fridge for at least 2 hours or overnight. We want to let that seasoning set in before we get to cooking.
Roast the goat leg at low to medium heat on your grill or in the oven for a few hours, until the internal temperature reaches about 165-170 degrees. If grilling/smoking, you want to ensure that the bark has set before our next step. As a test, wipe your finger across the goat meat. If the seasoning wipes off easily, it's not quite ready.
Next, braise the goat leg with the following ingredients: guajillo chiles, beer, garlic bay leaves and white onion. I used a pressure cooker, but you can use an instant pot, dutch oven, foil roasting pan or whatever you have access to. We want to continue cooking at a low heat until the meat is incredibly tender. After 2-3 hours, check to see if the meat is ready.
Once the meat is ready, prepare your chutney and yogurt sauce. Blend together cilantro, cumin, oregano, red pepper flakes, juice from half of our lemon and add olive oil until you achieve the texture to your liking. Salt to taste.
Next, gather the onion, garlic and chiles along with some of the braising liquid to make our yogurt sauce. Blend everything with the greek yogurt, the remainder of our lemon and season to taste with salt, black pepper and oregano.
To tie this all together, we will add what might be my most favorite part of this dish: caramelized red onion & shallot. The onion and shallot bring so much flavor to this dish and truly ties everything together. In a small pot, cook down the onion mixture with a stick of butter until caramelized.
Grab a toasted ciabatta roll, spread on the yogurt sauce and pile on the meat and onion. Finish with the cilantro chutney and enjoy.

Recipe Note

Serving variations:

In a bowl over rice or ramen noodles
In lettuce wraps or sliced baguette
In tortillas as a fun twist to goat tacos

Substitutions:

The cut of meat in this bbq goat recipe can be substituted with a goat roast or even a leg of lamb or lamb legs
Goat chops can be also used in this gilled recipe. You may need to reduce the pressure cooking time due to the smaller size in the cut of meat. Shredding the meat is optional, as you can top the barbecued goat chops with the chutney and a generous drizzle of the yogurt sauce
The approach to this barbecue recipe could also be used with either a whole goat or a young goat. Cook based on your preferences, but use the same seasonings and slow roasting techniques. The final dish can be served the same way, shredded and topped with the chutney and the sauce
For a non-alcoholic option, substitute the beer with chicken or beef stock
For a gluten free option, omit the ciabatta roll and serve with a lettuce wrap. Also substitute the beer with a gluten free beer (Redbridge is a common option) or chicken or beef stock
Instead of cloves of garlic, garlic in a jar can be used
Instead of a lemon, use about 1 1/2 tablespoons of lemon juice
For less heat, adjust

3 Responses

Cathy Barlow

September 05, 2023

Looking for the basics in cooking goat meat.

Micah

September 05, 2023

This recipe made my wife love me more than ever, I am saving this recipe!

Mary Anne Rose

June 28, 2023

This BBQ master has the best food! I’ve been to many of his outings and not only is the food yummy but his presentation of the dishes are so cool….

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