Spicy Kenyan Nyama Choma with Kachumbari Salsa
Grilled Spiced Meat with Fresh Salsa
A traditional Kenyan barbecue dish featuring marinated and grilled meat, served with a refreshing and tangy kachumbari salsa.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Marinade
For the Meat
For the Kachumbari Salsa
Preparation
Marinating the Meat
Combine Marinade
In a large bowl, combine all marinade ingredients.
Coat the Meat
Add meat to the marinade, ensuring each piece is well coated.
Chill
Cover and refrigerate for at least 2 hours or overnight for best results.
Marinate overnight for deeper flavor.
Preparing the Kachumbari Salsa
Mix Vegetables
In a medium bowl, combine diced tomatoes, sliced onions, cilantro, and green chili.
Season
Drizzle with lime juice and season with salt.
Use fresh lime juice for a more vibrant salsa flavor.
Chill Salsa
Mix well and refrigerate until ready to serve.
Cooking Process
Preheat Grill
Preheat your grill to medium-high heat and lightly oil the grate.
Grill the Meat
Grill the meat for 20–25 minutes, turning occasionally until cooked through and has nice grill marks.
Rest the Meat
After grilling, let the meat rest for 5 minutes before serving.
Plating & Serving
Spicy Kenyan Nyama Choma with Kachumbari Salsa
Spicy Kenyan Nyama Choma with Kachumbari Salsa
Plating & Serving
Arrange the grilled nyama choma on a serving platter, garnish with cilantro sprigs alongside a bowl of kachumbari salsa for a refreshing kick.