Spicy and Smoky Mexican Goat Kebabs

Family Meal

I like to serve these kebabs in the fall when butternut squash is just coming to market. If you want a summertime dish, use yellow or green pattypan squash or zucchini or summer squash cut into 1-inch chunks and don’t precook it in boiling water. Another great choice is corn on the cob: Set aside some marinade to brush over the ears, and grill the corn along with the kebabs. You can use any variety of hot fresh chiles you can find instead of poblanos. Serve the kebabs with warm tortillas, rice, black beans, and some salsa (see Cook’s Notes)

Serves 4

INGREDIENTS:

• 2½ pounds boneless goat leg or sirloin, cut into 1½-inch cubes
• Smoky Chile Marinade
• 1 red onion, cut into 1-inch squares
• 16 medium radishes, trimmed
• 2 poblano chiles (see headnote), cored, seeded, and cut into 1-inch squares
• 2 cups 1-inch cubes peeled butternut squash or various summer squashes (see headnote)
• 16 scallions, root ends trimmed
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper
• 4 12-inch metal skewers

INSTRUCTIONS:

1. Place the goat in a large zipper-lock bag. Reserve ½ cup of the marinade. Pour the rest over the goat, seal the bag, and shake and turn the bag to coat all the pieces with marinade. Marinate at room temperature for 2 hours, or overnight in the refrigerator.
2. Set up a charcoal or gas grill for medium-high heat.
3. Remove the goat from the marinade. Thread the goat onto the skewers, alternating with the onion, radishes, and chile. Set aside.
4. Bring a large pot of water to a boil. Add the butternut squash and boil until tender but still firm, about 10 minutes. Drain in a colander and cool under cold running water. (Omit this step if using summer squash.) Thread the squash onto the remaining skewers. Brush with some of the reserved marinade.
5. Place the skewers on the grill. Cook, turning the skewers every 2 to 3 minutes, basting each time with the reserved marinade. The goat skewers are done when the meat is firm to the touch and the edges have begun to brown (cut into a piece to make sure that it is just reddish pink inside) and the vegetables have begun to color and soften, 10 to 12 minutes. The squash is done when nicely colored and tender. Stack the skewers on a warm platter, cover with aluminum foil, and set aside.
6. Brush the scallions with some of the oil and sprinkle with salt and pepper to taste. Grill until they begin to brown and soften, turning and brushing with oil frequently, about 5 minutes, depending on how hot the fire is. When done, brush with some of the reserved marinade.
7. Remove the meat and vegetables from the skewers and mound on the platter. Garnish the edges of the platter with the scallions and serve.

ALTERNATIVE CUT:

• Boneless lamb leg or sirloin; or boneless lamb or goat shoulder, well-trimmed of sinew and fat.

COOK’S NOTES:

• The marinade is also good for goat or lamb chops.
• Serve the kebabs with salsa—I particularly like Pico de Gallo with the addition of some diced peaches, plums, or apricots—and warm tortillas, and let guests fill them with the meat and vegetables.