Brochettes

Instructions

1. 1 If using wooden skewers, soak them in water for at least thirty minutes to prevent them from burning on the grill. While they soak, prepare the meat and seasonings for the marinade.
2. 2 Combine the vegetable oil, salt, black pepper, ground ginger, and paprika in a large bowl. Add the goat meat cubes and toss thoroughly until every piece is evenly coated with the seasoned oil mixture.
3. 3 Cover the bowl and let the meat marinate at room temperature for thirty minutes, or refrigerate for up to two hours for deeper flavour penetration into the dense goat meat.
4. 4 Thread the marinated goat cubes onto the skewers, alternating with chunks of onion. Leave a small gap between pieces to allow heat to circulate and cook the meat evenly on all sides.
5. 5 Prepare a charcoal grill or preheat a grill pan to high heat. Place the skewers on the grill and cook for twelve to fifteen minutes total, turning every three to four minutes to develop an even char on all sides.
6. 6 The brochettes are ready when the exterior is well charred and slightly caramelised while the interior remains juicy. Remove from the grill and let rest for two minutes before serving.
7. 7 Serve the brochettes on the skewers alongside fried plantain slices and a bowl of chilli sauce for dipping, presenting them on a platter in the traditional Burundian street-food style.