Rwandan goat brochettes

Name: Rwandan goat brochettes
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Ingredients: 800 g goat meat, boneless, in 3 cm cubes; 1 onion, cut in chunks; 1 green bell pepper, cut in chunks; 3 cloves garlic, crushed; 2 tbsp lemon juice; 2 tbsp neutral vegetable oil; 1¼ tsp salt; ½ tsp black pepper; 2 tbsp chilli sauce (sriracha-style) (optional)

Non-vegetarian

Brochettes de chèvre

Chunks of goat threaded with onion and pepper, seasoned simply and grilled over charcoal. Rwanda's favourite bar and roadside food, eaten with fried plantains or chips and pili-pili.

Rwandan goat brochettes is a Rwandan grilled dish, ready in about 1 hour 35 minutes and made with goat meat, onion and green bell pepper. It serves 4 and is rated easy to cook.

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Prep: 20 min
Cook: 15 min
Rest: 1 h
Total: 1 h 35 min
Serves: 4
Level: Easy
Calories: 302

Ingredients

4 servings

800 g Goat meat (opens in a new tab), boneless, in 3 cm cubesSwap: Beef sirloin steak; Chicken thigh
1 (110 g) Onion (opens in a new tab), cut in chunks
1 (120 g) Green bell pepper (opens in a new tab), cut in chunks
3 cloves (12 g) Garlic (opens in a new tab), crushed
2 tbsp (30 g) Lemon juice (opens in a new tab)
2 tbsp (27 g) Neutral vegetable oil (opens in a new tab)
1¼ tsp (7.5 g) Salt (opens in a new tab)
½ tsp (1 g) Black pepper (opens in a new tab)
2 tbsp (33 g) Chilli sauce (sriracha-style) (opens in a new tab) (optional)Pili-pili oil or sauce, for serving.

Equipment

Method

1
Step 1
Toss the goat (opens in a new tab) with the garlic (opens in a new tab), lemon juice (opens in a new tab), oil, salt and pepper (opens in a new tab) and marinate for an hour in the fridge.
- 5 min
How it looks · Photo: Ip Photographer on Pexels
2
Step 2
Thread the meat onto skewers (opens in a new tab), alternating with onion (opens in a new tab) and pepper (opens in a new tab).
- 10 min
- Skewers (opens in a new tab)
How it looks · Photo: Malte Luk on Pexels
3
Step 3
Grill over hot coals, turning often, until browned outside and cooked to your liking.
- 15 min
- high heat
- Grill / barbecue (opens in a new tab)
Food safety: Cook goat to at least 63 °C and rest briefly; cook through for vulnerable eaters.
4
Step 4
Serve hot with pili-pili sauce.
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: Rwanda · Commonly attributedAlso popular in BurundiMore food from Rwanda
Dish: Dinner · Snack · Grills & kebabs · Street food
Cooking method: Grilled, Marinated / cured
Taste: smoky, savoury, garlicky
Diet: No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labels
Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for: Street food · Festive & celebration
Cook more with: Goat meat · Onion · Green bell pepper · Garlic · Lemon juice
Techniques: Grilling · Charcoal grilling · Marinating · Curing

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

302 kcal per serving

Calculated

1 serving ≈ 277 g · recipe makes 4

Where the energy comes from

Protein 57%
Carbohydrate 8%
Fat 35%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	302 kcal	109 kcal
Protein	42 g	15.2 g
Carbohydrate	5.7 g	2 g
Net carbohydrate	4.5 g	1.6 g
Sugars	—	—
Added sugars	0 g	0 g
Fibre	1.1 g	0.4 g
Fat	11.5 g	4.2 g
Saturated fat	2 g	0.7 g
Trans fat	—	—
Cholesterol	114 mg	41 mg
Sodium	895 mg	323 mg
Salt equivalent	2.2 g	0.8 g

Vitamins & minerals per serving

Potassium: 887 mg
Calcium: 43 mg
Iron: 5.9 mg
Magnesium: —
Vitamin A (RAE): 5 µg
Vitamin C: 30 mg
Vitamin D: —
Vitamin B12: 2.3 µg
Folate (DFE): 20 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: chilli sauce (sriracha-style).
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Goat from the leg is leaner and more tender than shoulder for skewers.

Common mistakes

Skipping the marinade — goat is lean and benefits from the lemon and oil.

Serve with

Serve with fried plantains (makemba), chips, and a cold drink.

Storage

Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Goat meat, boneless, in 3 cm cubes800 g
Lemon juice2 tbsp · 31 g

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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