Hearty Kenyan Nyama Choma with Kachumbari Salad

Name: Hearty Kenyan Nyama Choma with Kachumbari Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs beef or goat meat; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; Juice of 1 lemon; 2 large tomatoes; 1 red onion; 1 small cucumber; 1 tablespoon cilantro; Juice of 1 lime; Salt and black pepper to taste

Grilled meat with a refreshing tomato-onion salad

Nyama Choma, meaning "roasted meat" in Swahili, is a popular East African dish. It's perfectly complemented by Kachumbari, a fresh tomato and onion salad.

1 h 30 min
4
Intermediate

Ingredients

For the Nyama Choma

2 lbs beef or goat meat

cut into bite-sized chunks

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

Juice of 1 lemon

For the Kachumbari Salad

2 large tomatoes

diced

1 red onion

thinly sliced

1 small cucumber

diced

1 tablespoon cilantro

chopped

Juice of 1 lime

Salt and black pepper to taste

Preparation

Marinating the Meat

Combine ingredients

In a large bowl, combine garlic, ginger, olive oil, salt, pepper, and lemon juice.

Coat the meat

Add the meat and toss until well-coated.

Refrigerate

Cover and refrigerate for at least 1 hour or overnight for best results.

Preparing the Kachumbari

Mix vegetables

In a medium bowl, mix tomatoes, red onion, cucumber, and cilantro.

Season salad

Add lime juice, salt, and pepper to taste.

Toss and rest

Toss gently and set aside for flavors to blend.

Cooking Process

Grill the Meat

Place marinated meat chunks on the grill, turning occasionally until evenly cooked and slightly charred.

Ensure your grill is preheated to medium-high heat to avoid sticking. Let the meat come to room temperature before grilling for even cooking.

Mix the Salad

Just before serving, give the Kachumbari a final toss, adjusting seasoning if necessary.

Rest the Meat

Allow grilled meat to rest for 5 minutes before serving.

Plating & Serving